Fiesta Zucchini Tomato Casserole Recipe
Fiesta Zucchini Tomato Casserole has been my favorite meal for quite some time now. This irresistible vegetable and pasta bake will win you over too, once you taste it just once ! So, what do you think about this Fiesta Zucchini Tomato Casserole?
Ingredients
1 1/2 quarts water
2 packets dry onion soup mix
4 ounces enriched spaghetti, broken
1/3 cup butter or margarine
2/3 cup coarsely chopped onion
1 cup green pepper strips
2 or 3 zucchini (about 3/4 pound), washed, ends trimmed, and zucchini cut in about 1/2-inch slices
4 medium tomatoes, peeled and cut in wedges
1/4 cup snipped parsley
1 teaspoon seasoned salt
1/8 teaspoon ground black pepper
2/3 cup shredded Swiss cheese
Directions
1. Bring water to boiling in asaucepot. Add onion soup mix and spaghetti to the boiling water. Partially cover and boil gently about 10 minutes, or until spaghetti is tender. Drain and set spaghetti mixture aside; reserve liquid.
2. Heat butter in a large heavy skillet. Add onion and green pepper and cook about 3 minutes, or until tender. Add zucchini; cover and cook 5 minutes. Stir in tomatoes, parsley, seasoned salt, and pepper. Cover and cook about 2 minutes, or just until heated.
3. Turn contents of skillet into a 2-quart casserole. Add drained spaghetti and toss gently to mix. Sprinkle cheese over top. If necessary to reheat mixture, set in a 350°F oven until thoroughly heated before placing under broiler.
4. Set under broiler with top about 5 inches from heat until cheese is melted and lightly browned.
The strained soup may be stored for future use as broth or for cooking vegetables, preparing gravy or sauce, as desired.
2. Heat butter in a large heavy skillet. Add onion and green pepper and cook about 3 minutes, or until tender. Add zucchini; cover and cook 5 minutes. Stir in tomatoes, parsley, seasoned salt, and pepper. Cover and cook about 2 minutes, or just until heated.
3. Turn contents of skillet into a 2-quart casserole. Add drained spaghetti and toss gently to mix. Sprinkle cheese over top. If necessary to reheat mixture, set in a 350°F oven until thoroughly heated before placing under broiler.
4. Set under broiler with top about 5 inches from heat until cheese is melted and lightly browned.
The strained soup may be stored for future use as broth or for cooking vegetables, preparing gravy or sauce, as desired.
