Zucchini Pasta Bake

Zucchini Pasta Bake ~

Pasta topped with roasted zucchini and baked with two types of cheeses. This no-fuss comfort food casserole is perfect for busy weeknights or lazy Sunday dinner!

It’s zucchini season here and with neighborhood gardens beginning to overflow, I’m looking for ways to take advantage of this late summer bounty!

I like this casserole because it’s easy to throw together with staple ingredients and can be customized with whatever veggies you want to use.

Ingredients for Zucchini Pasta Bake

You will need:

• Non-stick cooking spray
• 1 pound zucchini, sliced into 1/4-inch halves or quarters
• 1 tablespoon + 1 teaspoon olive oil, divided
• Salt, to taste
• Ground black pepper, to taste
• 16 ounces penne pasta
• 1/3 cup yellow onion, diced
• 1/4 teaspoon Italian seasoning
• 2 teaspoons garlic, minced
• 24 ounces marinara sauce
• 1/2 cup vegan mozzarella cheese, shredded
• 1/4 cup vegan parmesan cheese, shredded

Ingredient Notes

• Zucchini: When it comes to choosing zucchini, smaller is generally better; the littler guys generally contain less pulp than the larger ones. Look for zucchini that are about 6 inches in length and 2 inches in diameter.
• Pasta: Any medium size pasta will work well for this recipe.
• Marinara Sauce: My Homemade Marinara Sauce is easy to make with simple ingredients. Note that you will need to double the recipe for this dish.

Optional Add-Ins

• More Veggies: Roasted yellow squash or mushrooms pair well with the zucchini in this recipe.
• Vegan Sausage: Satisfy a meaty craving by adding cooked Italian sausage to the marinara sauce.

How to Make Zucchini Pasta Bake

STEP ONE: Preheat the oven to 400°F. Line a baking sheet with foil. Spray a 9×13-inch baking dish with non-stick cooking spray.

STEP TWO: In a medium bowl, toss the zucchini slices with olive oil. Transfer the zucchini to the prepared baking sheet, arranging the slices in an even layer. Season to taste with salt and pepper. Roast for 10 minutes, until tender.

STEP THREE: Cook the pasta according to package directions. Drain and return to the pot; set aside.

STEP FOUR: Into a medium saucepan over medium heat, add the remaining 1 teaspoon of olive oil. When the oil is hot, add the onion and Italian seasoning. Cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds. Stir in the marinara sauce and adjust seasoning to taste.

STEP FIVE: Pour the marinara sauce over the cooked pasta and stir to coat. Transfer to the prepared baking dish.

STEP SIX: Spread the roasted zucchini over the pasta. Sprinkle with mozzarella and parmesan cheeses.

STEP SEVEN: Bake for 20 minutes, until cheeses are melted. Serve hot.

More Easy Casserole Recipes You’ll Love!

• Vegan Sausage and Mushroom Pasta Bake
• Pasta e Fagioli al Forno
• Vegan Bruschetta Chicken Bake
• Vegan Breakfast Casserole
• Spinach Dip Pasta
  

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Zucchini Pasta Bake

This no-fuss comfort food casserole is perfect for busy weeknights or lazy Sunday dinner!

5 from 10 votes

Print Pin Rate

Course: Dinner

Cuisine: Italian

Keyword: casserole, pasta, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 393kcal

Author: Holly Gray

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Ingredients

• Non-stick cooking spray
• 1 pound zucchini sliced into 1/4-inch halves or quarters
• 1 tablespoon + 1 teaspoon olive oil divided
• Salt to taste
• Ground black pepper to taste
• 16 ounces penne pasta
• 1/3 cup yellow onion diced
• 1/4 teaspoon Italian seasoning
• 2 teaspoons garlic minced
• 24 ounces marinara sauce
• 1/2 cup vegan mozzarella cheese shredded
• 1/4 cup vegan parmesan cheese shredded

Instructions

• Preheat the oven to 400°F. Line a baking sheet with foil. Spray a 9×13-inch baking dish with non-stick cooking spray.
• In a medium bowl, toss the zucchini slices with olive oil. Transfer the zucchini to the prepared baking sheet, arranging the slices in an even layer. Season to taste with salt and pepper. Roast for 10 minutes, until tender.
• Cook the pasta according to package directions. Drain and return to the pot; set aside.
• Into a medium saucepan over medium heat, add the remaining 1 teaspoon of olive oil. When the oil is hot, add the onion and Italian seasoning. Cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds. Stir in the marinara sauce and adjust seasoning to taste.
• Pour the marinara sauce over the cooked pasta and stir to coat. Transfer to the prepared baking dish.
• Spread the roasted zucchini over the pasta. Sprinkle with mozzarella and parmesan cheeses.
• Bake for 20 minutes, until cheeses are melted. Serve hot.

Nutrition

Calories: 393kcal | Carbohydrates: 69g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 709mg | Potassium: 725mg | Fiber: 5g | Sugar: 8g | Vitamin A: 676IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 3mg

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