Cheesy Courgette Pasta Bake

    1 hour 5 min

    This is a great dish to make during the summertime, when tomatoes and courgettes are in-season. A crunchy Parmesan topping hides a wonderful vegetable pasta underneath.

    91 people made this

    Serves: 6 

    • 225g penne pasta
    • 4 tablespoons grated Parmesan cheese
    • 35g Doriano Italian crackers, crushed
    • 1 tablespoon olive oil
    • 1/2 onion, chopped
    • 250g chopped courgette
    • 1 tomato, chopped
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1 pinch dried celery flakes
    • salt and pepper to taste
    • 125g grated mozzarella cheese

    Prep:15min  ›  Cook:45min  ›  Extra time:5min resting  ›  Ready in:1hr5min 

    1. Bring a large pot of lightly salted water to the boil. Add penne and cook for 10 to 12 minutes or until al dente. Drain. Lightly grease a medium baking dish.
    2. Preheat oven to 180 C / Gas 4. In a liquidiser or food processor, blitz together the Parmesan cheese and crackers. Set aside.
    3. Heat the oil in a frying pan over medium heat. Add the onion and stir until tender. Mix in the courgettes, tomato and garlic. Season with oregano, basil, celery flakes, salt and pepper. Continue to cook and stir until the courgettes are tender.
    4. Mix the penne with the vegetables and mozzarella in the prepared dish. Sprinkle over the Parmesan cheese evenly.
    5. Bake 25 minutes in preheated oven or until the top is lightly browned. Allow to sit 5 minutes before serving.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (75)


    Well, this turned out delicious with just a few changes. First of all, I added one small chopped red pepper because the more veggies the better! I used one can(14.5 oz.) petite diced tomatoes (undrained), in place of the fresh tomato. I figured this would help with the dryness other reviewers mentioned. I doubled the garlic, basil and oregano. I use much less pasta, otherwise it will be dry. I skipped mixing together the parmesan and crackers,(who needs more dishes to wash), opting instead to just sprinkle them both on separate at the end,(I only used about 6 buttery crackers). I would highly recommend this recipe as a way to help use up your abundance of zucchini. Give it a try!  -  18 Jul 2009  (Review from Allrecipes US | Canada)


    With a couple changes, this recipe is SOOOO good!! Like previous posters I added a can of cream of chicken soup to the main mixture. I also added a pound of browned italian sausage. I used bread crumbs in place of the crackers. Unbelievebly delicious! I ate it 3 days in a row!!  -  12 Oct 2007  (Review from Allrecipes US | Canada)


    This was a very good dish. I did a little altering but it turned out really good. I added ground beef and a small can of tomato sauce. It was wonderful. We have an abundance of zucchini in our garden right now, and it was nice to enjoy a different dish that used our zucchini. Thanks!!  -  10 Jul 2004  (Review from Allrecipes US | Canada)