Roasted Zucchini Casserole
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..
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3medium zucchinis, sliced
- 2medium onions, sliced
- 3tablespoons olive oil
- salt and ground black pepper to taste
- 1(16 ounce) package penne pasta
- 1(28 ounce) jar marinara sauce
- ½cup grated Parmesan cheese
Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).Step 2
Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.Step 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).Step 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.Step 5
Lightly grease a 9x13-inch baking dish.Step 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.Step 7
Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.