Zucchini Spaghetti Casserole
Nothing says family, home, and love more than a home cooked casserole fresh from the oven. It is almost like it can melt your troubles away. I hope you enjoy this new casserole that my family just tried.
1 celery rib, finely chopped
3 green onions, chopped
1 small green bell pepper, diced
1/4 c. olive oil
1 (16 oz) can tomatoes, drained
4 medium zucchini, sliced in 1/8 -inch rounds
1 tsp. salt
freshly ground pepper, to taste
sprinkling of garlic salt
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
8 ozs. thin spaghetti, cooked and drained
1/4 c. Parmesan cheese, grated
Heat oven to 350 degrees. Sauté celery, onions and green pepper in olive oil. Add tomatoes and zucchini. Season with salt, pepper, garlic salt, oregano and basil. Cover and cook until crisp-tender, stirring occasionally.
Combine squash mixture and cooked spaghetti; pour into greased 2-quart baking dish. Stir in Parmesan cheese. Bake for 30 minutes or until bubbly. Additional grated cheese may be added as a topping.
November 1st, 2008 at 2:52 pm
I am not a fan of zucchini so I don’t think I’ll ever be trying this recipe.
November 1st, 2008 at 3:37 pm
As a vegetarian, this one is just right for me. I’ll be trying this one soon–thanks!
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