Roasted Zucchini Casserole
Description
An easy cheesy zucchini bake with layers of roasted zucchini, onions, marinara sauce, and pasta baked until bubbly for an delicious summer casserole.
Ingredients
•
3 medium zucchinis, 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
•
1/2 cup grated Parmesan cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Toss zucchini and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
3
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).
4
When the vegetables are almost finished roasting, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
5
Lightly grease a 9x13-inch baking dish.
6
Heat marinara sauce in a saucepan over medium heat until hot. Spread hot sauce into the prepared baking dish. Top with cooked pasta, followed by roasted zucchini and onions. Sprinkle with Parmesan cheese.
7
Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Remove from the oven and let rest for a few minutes before serving.