Friday, September 27, 2019

Zucchini Casserole

This recipe is my grandma's and is always enjoyed by our family. It goes together easily and tastes good! I recently served it with fresh spinach salad and garlic bread.

Helen's Zucchini Casserole

2 cups rotini pasta, cooked and drained
1 medium zucchini, washed and thinly sliced into coins with skin on
sliced pepperoni (I used turkey)
2 cups shredded mozzarella cheese
1 jar traditional-style pasta sauce

Place 1 cup cooked and drained rotini pasta in the bottom of a 2 quart casserole pan which has been lightly sprayed. On top, add a layer of sliced zucchini so that pieces are touching, but not overlapping. Cover zucchini with a layer of pepperoni in the same fashion. Sprinkle a cup of shredded mozzarella cheese on top. Drizzle about a 1/2 cup pasta sauce over all. Top with another cup of pasta and repeat same steps as above, but this time increase amount of pasta sauce to suit your liking. Bake in a 350 degree oven for about 30 minutes or until dish is bubbling and top is golden.


For a printable version, click here.

Have a wonderful weekend!