ZUCCHINI PASTA CASSEROLE

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This Zucchini Pasta Casserole is another great way to use up all that zucchini in the garden.  We love squash and I am always looking for new ways to “fix” it.  This makes a lot but you could cut the recipe in half.  It keeps well in the refrigerator for several days and can be reheated in the microwave or oven.

Zucchini Pasta Salad

4 cups chopped zucchini squash

2 cups shell pasta, (could use regular macaroni or rotini pasta)

1/2 cup chopped purple onion (could use green onions or regular onion)

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning or could use oregano

1/2 teaspoon minced garlic

1 teaspoon fresh chopped basil or 1/2 teaspoon dried basil (Optional)

1/2 teaspoon fresh chopped chives, Optional

2 cups milk

2 cups fresh chopped tomatoes (could use canned tomatoes)

1 cup chopped ham, cooked (could use another meat like chicken or bacon)

1/3 cup bread crumbs (I used plain could use Italian as well)

1 cup shredded Parmesan cheese, divided 2/3 cup + 1/3 cup

Cook pasta according to package directions to al dente and drain.  Set aside.  Melt butter in a large skillet.  Add squash and onion and saute’ until squash starts to get tender.  Add flour, salt, pepper, Italian seasoning, minced garlic, basil, chives and milk.  Cook till starts to thicken.  Stir in 2/3 cup of the Parmesan cheese and the pasta.  Add the tomatoes and ham. Mix to combine all ingredients.  Remove from stove and pour into a 2 to 3 quart baking dish.  Sprinkle bread crumbs and the other 1/3 cup Parmesan cheese on top. Bake in preheated 350 degree oven, uncovered,  30 to 35 minutes.  Makes about 8 servings. Enjoy!

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Zucchini Pasta Casserole

Zucchini Pasta Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This is a fabulous dish for any gathering or event. It also makes a great side dish.

Course: Side Dish
Cuisine: American
Keyword: Zucchini Pasta Casserole
Servings: 8 servings
Author: The Southern Lady Cooks
Ingredients
  • 4 cups chopped zucchini squash
  • 2 cups shell pasta (could use regular macaroni or rotini pasta)
  • 1/2 cup chopped purple onion could use green onions or regular onion
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning or could use oregano
  • 1/2 teaspoon minced garlic
  • 1 teaspoon fresh chopped basil or 1/2 teaspoon dried basil Optional
  • 1/2 teaspoon fresh chopped chives Optional
  • 2 cups milk
  • 2 cups fresh chopped tomatoes could use canned tomatoes
  • 1 cup chopped ham cooked (could use another meat like chicken or bacon)
  • 1/3 cup bread crumbs I used plain could use Italian as well
  • 1 cup shredded Parmesan cheese divided 2/3 cup + 1/3 cup
Instructions
  1. Cook pasta according to package directions to al dente and drain. Set aside. Melt butter in a large skillet. Add squash and onion and saute’ until squash starts to get tender. Add flour, salt, pepper, Italian seasoning, minced garlic, basil, chives and milk. Cook till starts to thicken. Stir in 2/3 cup of the Parmesan cheese and the pasta. Add the tomatoes and ham. Mix to combine all ingredients.
  2. Remove from stove and pour into a 2 to 3 quart baking dish. Sprinkle bread crumbs and the other 1/3 cup Parmesan cheese on top. Bake in preheated 350 degree oven, uncovered, 30 to 35 minutes.

Don’t forget to pin zucchini pasta casserole.  Zucchini Pasta Casserole

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If you like this recipe, you might also like my recipe for Baked Parmesan Zucchini Fries.

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One Comment

  1. Joan Zimmerman says:

    This really sounds wonderful

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