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Zucchini Spaghetti Casserole The Best Recipes

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Zucchini Spaghetti Casserole

"This was a family favorite when I was a kid and now I'm serving to my family. We love it."

Ingredients :

  • 2 (1 ounce) packages dry onion soup mix
  • 1 (16 ounce) package thin spaghetti, broken into halves
  • 1 tablespoon butter, or to taste
  • 1 cup chopped green bell pepper
  • 2/3 cup coarsely chopped onion
  • 3 cups quartered zucchini slices
  • 1 (28 ounce) can petite diced tomatoes
  • 1/4 cup parsley
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/4 cups shredded Swiss cheese
  • 1 1/4 cups shredded mozzarella cheese

Instructions :

Prep : 20M Cook : 6M Ready in : 1H30M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Stir onion soup mix into the boiling water. Cook spaghetti in the boiling water, stirring occasionally, until barely tender, 6 to 7 minutes; drain. Pour spaghetti into a casserole dish.
  • Melt butter in a large skillet over medium heat. Cook and stir bell pepper and onion in hot butter until slightly tender, about 4 minutes; add zucchini, place a cover on the skillet, reduce heat to medium-high, and cook until zucchini is soft, about 10 minutes.
  • Stir tomatoes, parsley, salt, and pepper into the vegetable mixture; replace cover and cook until the tomatoes are heated through, 3 to 5 minutes.
  • Pour the vegetable mixture over the spaghetti and mix. Spread Swiss cheese and mozzarella cheese over the vegetable and pasta mixture. Cover dish with aluminum foil.
  • Bake in preheated oven until heated in the center, about 40 minutes.

Notes :

  • The nutrition data for this recipe includes the full amount of the onion soup mix. The actual amount of the soup mix consumed will vary.

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