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Pat’s Zucchini Pasta Bake

////Pat’s Zucchini Pasta Bake

Pat’s Zucchini Pasta Bake

zucchini bakePat says:


I’m a bit sloppy with my exact quantities – I tend to look at a recipe and then arrange it as I go along – and substitute some items according to what I have available.  This is like a vegetarian lasagna, but without all the layering – and all the cheese!  It’s also very quick to make.

Serves 4 persons:


390 grams  pasta shapes

2 – 3 tables  pesto  sauce

500 grams Lala sour cream

1 cup chopped onions

2 cloves garlic

Salt and black pepper to taste

2 kgs zucchini, washed and sliced

1 cup canned tomatoes

Teasp oregano

Optional chopped black olives

Fresh breadcrumbs

2 tables parmesan




Oven on to 350 F.

Lightly sautee onions in a little olive oil, add garlic.

Put water to boil in large saucepan, add pasta, bring back to boil, remove from heat & drain.

Mix pesto, Lala, zucchini, onions & garlic, tomatoes, pasta.  Season to taste.

Spoon into baking dish 9” x 9”  or round.  Add olives.

Top with sufficient breadcrumbs to completely cover.

Sprinkle on Parmesan.

Bake 10  15 minutes until the top is crisp.

Serve with green salad or green vegetable.

By | 2014-08-29T16:28:09-05:00 July 6th, 2014|Vegetarian|Comments Off on Pat’s Zucchini Pasta Bake

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