This was a family favorite when I was a kid and now I’m serving to my family. We love it.
- 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
- 1 Preheat oven to 350 degrees F (175 degrees C).
- 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 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 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 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 Bake in preheated oven until heated in the center, about 40 minutes.
- 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