Use your summer zucchini crop up with this delicious dish for roasted zucchini casserole. After roasting the zucchini and onions, stack the spaghetti, marinara sauce, and both. You can’t get better than a meal-in-one with a salad and some buns!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 3 medium zucchini, sliced
- 2 medium onions, sliced
- 3 tablespoons olive oil
- salt and ground black pepper to taste
- 1 (16 ounce) package penne pasta
- 1 (28 ounce) jar marinara sauce
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss zucchini and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
- Roast in the preheated oven until golden, about 30 minutes. Remove from the oven and season with salt and pepper. Reduce the oven temperature to 350 degrees F (175 degrees C).
- When the vegetables are almost finished roasting, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
- Lightly grease a 9×13-inch baking dish.
- Heat marinara sauce in a saucepan over medium heat until hot. Spread hot sauce into the prepared baking dish. Top with cooked penne, followed by roasted zucchini and onions. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 490 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is so good I have to add my review. The only changes I made was adding mushrooms to the zucchini and onions. After roasting the recommended time I added garlic salt tossed it and returned to the oven for 10 minutes. Instead of 4 ounces Parmesan cheese I added an additional 2 ounces. Will definitely make this again but will add either Italian sausage or hamburger next time.
I made half the portion because it was just for me … I used my homemade spaghetti sauce and it was delicious! I am enjoying the leftovers right now with a little extra sauce.
My husband doesn’t like cheese, so I didn’t add it, and I think it was boring without it. I thought it needed more spices, and I even used hamburger with the pasta sauce. Not a repeat for me.
I made this step by step and it was perfect! The only thing I did different was add in more salt and pepper than called for, basil flakes, shredded mozzarella and roasted garlic seasoning. Don’t believe the bad reviews, this is SOOOO good!
Great idea. MADE several times before this posted with eggplant and some Italian sausage sliced with all my adds I have posted to my pasta sauce. Added garlic, Italian seasonings, a dash red crushed pepper flakes, basil, cooked shrimp, and once breaded chicken, topped with mozzella cheese
I halfed it because we’re only 2. And improvised with rotini, alI had on hand, and slid in a few breaded chicken pattys and now I have a couple lunch’s left over
Awesome
This was easy to make. I followed the recipe exactly, with the exception of using chick pea pasta, to add some protein. The flavor was delicious, but I would have liked more zucchini. You could really add any roasted vegetables that you have in the house. I served it with extra parmesan for sprinkling at the table. I agree with others about the need to heat up the sauce before putting it in the casserole. I think I will risk putting it in at room temperature next time. I did mix the pasta with the marinara sauce before adding the vegetable layer. I think that kept it from being dry.
It was good, but not fabulous. The only thing I changed was that I used shaved Parmesan (not grated). It was a good basic dish that could have used some garlic and herbs to zip it up.
Added some Italian seasoning to the roasting onions and zucchini. Very tasty
Pretty weird way to prepare this dish. Why on earth would you preheat the marinara? Doesnt your oven work? I added venison to make it nourishing instead of starch on starch.
Used vadalia onions. Added a bit of locatelli cheese on top. Changed nothing. Fabulous!
Stone Soup! Definitely needs doctoring up.
I would use potatoes instead of pasta and a large can of crushed tomatoes. The Briam recipe (Greek baked zucchini and potatoes) on this site is the recipe I made and it was delicious.
It is wonderful.
It’s a basic plain recipe. A good start point to add more veggies of your own choosing. And needs spicing up! I added mushrooms, peppers, broccoli, garlic, Italian spices and used a large can of tomato purée. Then I added vegan cheddar cheese. Any kind of cheese is good. With all that it still needed more interest so I included a spicy black bean veggie burger for each serving.
I added chopped chicken breast with minced garlic and chopped sage, fresh thyme and used Alfredo sauce instead of marinara . I didn’t have shredded parmesan so I added grated parmesan cheese, mozzarella cheese, cheddar and pepper jack cheese.
I asked my husband what he would rate it out of 5 stars and he said 6 stars… I used a puttenesca sauce and just added mozzarella on the fist layer of mixed sauce and penne and on the roasted Zuchini medley I mixed Parmesan and pecorino Romano and some mozzarella…an amount to to feel good enough to make a difference … yummers!!!! It’s a good base to allow your own imagination ✨
Delicious! I added minced garlic and mushrooms to the vegetables. I had read a review that said preheating the marinara was not necessary so I skipped that step. Looking forward to making it again.
I added 2 cloves of garlic, 1 red pepper, a handful of fresh mushrooms & chicken…I also used my homemade spaghetti gravy & added a little Alfredo sauce to that! Loved this dish!
I used four store bought zucchini s and 1 whole onion. I added garlic powder. Followed the rest of the recipe except didn’t heat Marinara sauce. It’s delicious and I used whatever pasta left over and open. I will make this again probably use cheeses next time. Cher