Recipe By NHgirl
Rating
Published Jun 8th
Zucchini Spaghetti Casserole
Prep 20m Cook 1h 10m Additional - Ready In 1h 30m
Servings 6 servings Calories 534.8

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

Recipe 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
  • ⅓ cup coarsely chopped onion
  • 3 cups quartered zucchini slices
  • 1 (28 ounce) can petite diced tomatoes
  • ¼ cup parsley
  • 1 teaspoon salt
  • ⅓ teaspoon ground black pepper
  • 1 ¼ cups shredded Swiss cheese
  • 1 ¼ cups shredded mozzarella cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 Stir tomatoes, parsley, salt, and pepper into the vegetable mixture; replace cover and cook until the tomatoes are heated through, 3 to 5 minutes.
  5. 5 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.
  6. 6 Bake in preheated oven until heated in the center, about 40 minutes.

Nutrition Facts

  • Calories 534.8
  • Carbohydrate 73.4 g
  • Cholesterol 45.5 mg
  • Fat 14.8 g
  • Fiber 5.7 g
  • Protein 25.9 g
  • Saturated Fat 8.8 g
  • Sodium 1645.9 mg
  • Sugar 8.8 g

Chef's 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.

Reviews

  1. I made this just as the recipe stated and it is a delicious vegetarian meal. I added mushrooms just because I love them, but the recipe was perfect with or without them. I did half the recipe because it made a large amount, but I will definitely make this one again and again, especially for - Read more ...
  2. I left out the swiss cheese and used all mozzerella because of one of the reviews I read. Next time I'll use it. It was too stringy I think the swiss cheese would make a nice balance.
  3. Super Easy. Kids ate it and didn't notice the zucchini!
  4. Very nice but I think swiss cheese is not needed as mozzarella more fits the bill. LOVE the idea that the pasta can be cooked with the onion soup mix and then the soup mix is drained off as packaged onion soup mix is VERY salty. Might consider adding a few fresh mushrooms cooked with - Read more ...
  5. this was easy and had everything on hand..only thing I changed or added was a small splash of tomato sauce. my son loved it and & had seconds.. used as a side dish with modest porkchops I used from this sight..