Roasted zucchini with onion and layered with marinara sauce and pasta. A meal-in-one with a salad and rolls. Can't get better than that! A great way to use up your zucchini crop in the summer..

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.

  • Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.

  • Lightly grease a 9x13-inch baking dish.

  • Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.

  • Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

Nutrition Facts

375 calories; protein 12.3g 25% DV; carbohydrates 59.5g 19% DV; fat 10.6g 16% DV; cholesterol 6.4mg 2% DV; sodium 489.7mg 20% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2013
Tried it tonight and it was great! I added two cloves of garlic (minced) with the zucchini and onions, and skipped heating the marinara sauce separately (seemed like overkill). Will definitely make again! Read More
(10)

Most helpful critical review

Rating: 3 stars
12/17/2017
3 zuchinnis of what size? Since the size of zucchini s varies considerably a weight would be a better measurement for the ingredient list. I also found the amount of pasta to be excessive for the 28oz of sauce making the dish somewhat blah. Though I will use the recipe again cutting the pasta in half using more zucchini and Parmesan cheese. Read More
26 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/27/2013
Tried it tonight and it was great! I added two cloves of garlic (minced) with the zucchini and onions, and skipped heating the marinara sauce separately (seemed like overkill). Will definitely make again! Read More
(10)
Rating: 4 stars
05/18/2013
This recipe has a lot of potential. It is a simple and filling vegetarian dish. I only used half an onion and added mushrooms and a couple cloves of fresh, minced garlic while tossing the vegetables with olive oil and it came out pretty good. I used the parmesan cheese, but think I will try mozzarella next time. Read More
(5)
Rating: 5 stars
11/27/2019
I made a couple of changes, instead of pasta I use spaghetti squash, I also added green peppers mushrooms and garlic. I layered it with the spaghetti squash first then I put the marinara sauce then I put Parmesan cheese and then I put the vegetable mixture on top and on top of that I put mozzarella cheese. I also added a touch of lemon pepper, cayenne and celery salt. It was a Maysey Read More
(4)
Advertisement
Rating: 4 stars
09/13/2014
This was pretty good except I overcooked my pasta. Otherwise I liked it. It was a good way to use some of the bountiful zucchini from the garden! I did add a little mozzarella to the layers just because I love cheese! Read More
(2)
Rating: 5 stars
09/01/2014
Nothing too creative. Tomato basil sauce for flavor. Zucchini squash and onion. Use refrigerated tortellinis. Top off with a bunch 1 cup of parmesan cheese. Awesome conclusion. Read More
(1)
Rating: 3 stars
12/01/2013
We enjoyed this but I likely won't make it again. It was a tad dry but we did enjoy it for dinner. The leftovers were tossed out since no one was interested in seconds. Besides being a little on the dry side - you need to be prepared to add some additional seasoning to taste. Read More
(1)
Advertisement
Rating: 5 stars
03/10/2014
Others said this was too dry; before placing the penne pasta in a casserole/baking dish spray with non-stick spray. Place a little bit of a good marinara sauce (Bertolli brand with burgandy wine flavor) in the bottom of the dish add the penne pasta & marinara sauce toss lightly to coat the penne. Then top the coated pasta with any remaining marinara sauce. -- Meanwhile roast the zucchini & onion slices (one onion). -- Top pasta with zucchini & onion mixture then a good parmesan cheese. --- I lastly sliced lengthwise 3-4 roma tomatoes to place on top salt & pepper and/or Mrs. Dash garlic seasoning. Cover with plastic wrap; set in refrigerator overnight. Before baking bring casserole to room temperature bake. Serves 8 with a good Italian salad. Read More
(1)
Rating: 4 stars
07/18/2018
Family loved it! Read More
(1)
Rating: 3 stars
12/17/2017
3 zuchinnis of what size? Since the size of zucchini s varies considerably a weight would be a better measurement for the ingredient list. I also found the amount of pasta to be excessive for the 28oz of sauce making the dish somewhat blah. Though I will use the recipe again cutting the pasta in half using more zucchini and Parmesan cheese. Read More