Baked Zucchini Pasta
Ingredients List
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8 ounces penne pasta
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¼ cup Parmesan cheese
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½ cup crushed saltine crackers
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1 tablespoon olive oil
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½ onion, chopped
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2 cups chopped zucchini
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1 tomato, chopped
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2 cloves garlic, minced
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½ teaspoon dried oregano
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½ teaspoon dried basil
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1 pinch dried celery flakes
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salt and pepper to taste
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1 cup shredded mozzarella cheese
Instructions
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Bring a large pot of salted water to a boil. Add the penne pasta, cook for 10 to 12 minutes until al dente, then drain. Lightly grease a medium-sized casserole dish.
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Preheat your oven to 350°F (175°C). In a blender or food processor, combine the Parmesan cheese and crackers until finely ground.
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Heat oil in a skillet over medium heat. Add the chopped onion and cook until softened. Stir in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue cooking until the zucchini is tender.
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In the prepared casserole dish, mix the cooked pasta with the vegetable mixture and mozzarella cheese. Evenly sprinkle the Parmesan cracker mixture on top.
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Bake for 25 minutes in the preheated oven, or until the top is golden and crisp. Let it rest for 5 minutes before serving.
Nutritional Information (per portion)
| 271 | Calories |
| 8g | Fat |
| 37g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 271 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 3g | 16% |
| Cholesterol 15mg | 5% |
| Sodium 336mg | 15% |
| Total Carbohydrate 37g | 14% |
| Dietary Fiber 3g | 10% |
| Total Sugars 2g | |
| Protein 13g | 25% |
| Vitamin C 11mg | 12% |
| Calcium 212mg | 16% |
| Iron 2mg | 11% |
| Potassium 256mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5