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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish. | 2. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers. | 3. Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender. | 4. In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture. | 5. Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	8	ounces		845.88	170.2476	29.7312	3.4428
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
saltine cracker	1/2	cup	crushed	146.3	25.9175	3.3110000000000004	3.0239999999999996
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/2		chopped	32.0	7.472	0.88	0.08
zucchini	2	cups	chopped	42.16	7.7128	3.0008	0.7936
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
celery flake	1	pinch		-	-	-	-
salt pepper	to taste			-	-	-	-
mozzarella cheese	1	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.