Recipe Details
Ingredients
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8ouncespenne pasta
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¼cupParmesan cheese
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½cupcrushed saltine crackers
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1tablespoonolive oil
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½onion, chopped
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2cupschopped zucchini
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1tomato, chopped
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2clovesgarlic, minced
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½teaspoondried oregano
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½teaspoondried basil
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1pinchdried celery flakes
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salt and pepper to taste
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1cupshredded mozzarella cheese
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
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Preheat the oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix Parmesan cheese and crackers.
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Heat oil in a skillet over medium heat. Place onion in the skillet, and cook and stir until tender. Mix in zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until zucchini is tender.
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In the prepared casserole dish, mix pasta with vegetable mixture and mozzarella cheese. Top evenly with Parmesan cheese mixture.
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Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow it to stand 5 minutes before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories271 | |
| % 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 |
|
| Vitamin C 11mg |
54% |
| 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.
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