recipe: vegetarian zucchini noodle casserole

So. Wow.
You guys.
Two recipe posts in a row.
I'm turning into such a foodie blogger.

My zucchini plant isn't quite ready for picking yet, but this is a great recipe to have on hand later in the summer when your plants go crazy and you have more zucchini than you know what to do with!
{This is also a delicious use of too many zucchinis! :)}

This zucchini noodle casserole is one that my mom made for me in high school.
She wanted to make sure I loaded up on carbs the day before volleyball tournaments {Dr. Atkins wasn't around bad mouthing carbs just yet...} so this was always my dinner of choice.

It's fast, it's yummy, and with a well stocked pantry, the ingredients are almost always on hand.

this post is sponsored by Cans Get You Cooking and Mom it Forward
all opinions and photos are my own

What you'll need:

1/2 c chopped onions
1 medium zucchini, sliced and quartered
3/4 c water
1/2 tsp oregano
1 clove garlic, minced
2-3 dashes Tabasco
1 1/2 c cooked macaroni or other shape small pasta
4 tbsp shredded Parmesan or Italian cheese blend

Cook pasta according to package directions.

Combine all ingredients, except zucchini and cheese.

Drain pasta and combine it with tomato sauce mixture.

Add in zucchini.

Spray 2 quart casserole with Pam and pour in mixture.

Microwave 15-20 minutes at 50% power and enjoy.
{use your judgment...microwaves are all so different!}

This is another recipe that gets a seal of approval from all three of my children.
And I think that's sweet...
my mom made it for me before volleyball, and now I make it for them before soccer. :)

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  1. Looks very good! :-)

  2. this thing looks delicious, thanks so much for sharing! (it's making me hungry though, and I should go to sleep. right about now.) :)


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