Roasted Zucchini Casserole

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.

3. 3

   Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).

4. 4

   Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.

5. 5

   Lightly grease a 9x13-inch baking dish.

6. 6

   Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.

7. 7

   Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.