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Roasted Zucchini Casserole

Rated as 4.17 out of 5 Stars

"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.."
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Ingredients

1 h 40 m servings 375 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
  3. 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).
  4. 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.
  5. Lightly grease a 9x13-inch baking dish.
  6. 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.
  7. Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 375 calories; 10.6 g fat; 59.5 g carbohydrates; 12.3 g protein; 6 mg cholesterol; 490 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 m...

Most helpful critical review

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...

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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 m...

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 vegeta...

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 ju...

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.

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 win...

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 roasted onion/zucchini added such a nice flavor. Hubby who doesn't like veggies gobbled it all up and wanted more! I used 5 baby zucchini and approx. 1 1/2 large white onion. I didn't use...

Since it's just my husband and I, I decreased all measurements. However, I did use about 3/4 jar of marinara sauce. I added mushrooms and garlic to the veggies, as well as some Mozzarella to the...

Made my own sauce, included 2 slices of finely chopped onion, skipped the roasted onion; used sheet pan for roasting the zucchini; 8oz gluten free penne pasta; 8oz whole mushrooms as middle laye...