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..
- Serves: 8 persons
- 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
Step 1Preheat oven to 400 degrees F (200 degrees C).
Step 2Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
Step 3Roast 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 4Fill 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 5Lightly grease a 9x13-inch baking dish.
Step 6Heat 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 7Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.