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Fiesta Zucchini Tomato Casserole

food.master's picture
Fiesta Zucchini Tomato Casserole has been my favorite meal for quite some time now. This irresistible vegetable and pasta bake will win you over too, once you taste it just once ! So, what do you think about this Fiesta Zucchini Tomato Casserole?
Ingredients
  Water 1 1⁄2 Quart
  Dry onion soup mix 5 1⁄2 Ounce (Two Packets)
  Enriched spaghetti 4 Ounce, broken
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Coarsely chopped onion 2⁄3 Cup (10.67 tbs)
  Green pepper strips 1 Cup (16 tbs)
  Zucchini 3⁄4 Pound, washed, ends trimmed, cut in about 1/2-inch slices (About 3 Pieces)
  Tomatoes 4 Medium, peeled and cut into wedges
  Snipped parsley 1⁄4 Cup (4 tbs)
  Seasoned salt 1 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Shredded swiss cheese 2⁄3 Cup (10.67 tbs)
Directions

1. Bring water to boiling in asaucepot. Add onion soup mix and spaghetti to the boiling water. Partially cover and boil gently about 10 minutes, or until spaghetti is tender. Drain and set spaghetti mixture aside; reserve liquid.
2. Heat butter in a large heavy skillet. Add onion and green pepper and cook about 3 minutes, or until tender. Add zucchini; cover and cook 5 minutes. Stir in tomatoes, parsley, seasoned salt, and pepper. Cover and cook about 2 minutes, or just until heated.
3. Turn contents of skillet into a 2-quart casserole. Add drained spaghetti and toss gently to mix. Sprinkle cheese over top. If necessary to reheat mixture, set in a 350°F oven until thoroughly heated before placing under broiler.
4. Set under broiler with top about 5 inches from heat until cheese is melted and lightly browned.
The strained soup may be stored for future use as broth or for cooking vegetables, preparing gravy or sauce, as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday
Servings: 
7

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4.178125
Average: 4.2 (16 votes)