Zucchini Spaghetti Casserole

This baked spaghetti casserole features zucchini, bell pepper, and tomatoes under a layer of Swiss and mozzarella cheeses.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 535 Calories

Ingredients

• 1 teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 ¼ cups shredded mozzarella cheese
• 2 (1 ounce) packages dry onion soup mix
• 1 ¼ cups shredded Swiss cheese
• 1 cup chopped green bell pepper
• ¼ cup parsley
• 1 tablespoon butter, or to taste
• 1 (28 ounce) can petite diced tomatoes
• 1 (16 ounce) package thin spaghetti, broken into halves
• ⅔ cup coarsely chopped onion
• 3 cups quartered zucchini slices

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Bake in preheated oven until heated in the center, about 40 minutes.