Zucchini Pasta Bake

8 oz. penne pasta
¼ cup Parmesan cheese
½ cup crushed saltine crackers
2T. OLIVE MILL Sun-Dried Tomato Olive oil
½ onion, chopped
2 cups chopped zucchini
1 tomato, chopped
2 cloves garlic, minced
½ t. each dried oregano and basil
1 pinch dried celery flakes
Salt and pepper to taste
1 cup shredded mozzarella cheese

Bring a large pot of water to a boil.  Add pasta, cook for 10-12 minutes and drain.  Lightly grease a medium casserole dish.  Preheat oven to 350.  In a blender thoroughly mix the parmesan cheese and crackers.  Heat the oil in a skillet over medium heat.  Place the onion in the skillet and cook until tender.  Mix in the zucchini, tomato, and seasonings.  Continue to cook until zucchini is tender.  In the casserole dish, mix the pasta with the vegetable mixture and mozzarella.  Top evenly with parmesan cheese mixture.  Bake 25 minutes until top is lightly browned.

Sun-Dried Tomato Extra Virgin...

Sun-dried tomato flavor in a bottle, tomatoes pressed with Italian extra virgin olive oil makes a wonderful sauce for pastas, vegetables, chicken, shrimp or even drizzled over pizza or bruschetta. Pairs well with Oregano White Balsamic,...