Zucchini-Noodle Casserole Recipe

Name: Zucchini-Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. whole wheat noodles, cooked and drained; 1 c. chopped onions; 1/4 c. butter or margarine; 1 c. sliced mushrooms; 1 c. grated zucchini; 1/4 tsp. each: dried thyme, basil, oregano, sage; 1 c. Ricotta or cottage cheese; 3/4 c. grated Parmesan cheese; 1/2 c. plain yogurt; 1/4 c. chopped walnuts (optional); salt and pepper to taste

Servings: persons

6 oz. whole wheat noodles, cooked and drained
1 c. chopped onions
1/4 c. butter or margarine
1 c. sliced mushrooms
1 c. grated zucchini
1/4 tsp. each: dried thyme, basil, oregano, sage
1 c. Ricotta or cottage cheese
3/4 c. grated Parmesan cheese
1/2 c. plain yogurt
1/4 c. chopped walnuts (optional)
salt and pepper to taste

1
While noodles are cooking, saute onions in 2 tablespoons of the butter until soft and transparent.
2
Add remaining butter.
3
Cook mushrooms and zucchini for 2 to 3 minutes or until tender-crisp. Stir in herbs, salt and pepper.
4
Add Ricotta cheese, 1/2 of the Parmesan cheese and the yogurt, combining well.
5
Gently fold in the noodles.
6
Turn into a 1 1/2-quart oiled baking dish.
7
Sprinkle with walnuts, if used, and remaining Parmesan cheese.
8
Bake at 350u00b0 for 20 to 25 minutes or until heated through.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 oz. whole wheat noodles, cooked and drained, 1 c. chopped onions, 1/4 c. butter or margarine, 1 c. sliced mushrooms, and more.

Yes, Zucchini-Noodle Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-Noodle Casserole

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