Baked Spaghetti with Zucchini

17 Mar

Easier than lasagna, this one is just as good.  It’s also a great way to sneak some vegetables into the kids’ diet.

baked spaghetti with zucchini

Cook 1/2 pound of spaghetti according to the package and  place in a 9 x 13 baking dish.

In a small bowl, mix 15 ounces of ricotta cheese, 2 eggs and 1/2 cup Parmesan cheese.  Add this to the spaghetti.

ricotta and spaghetti

Mix it together.  It doesn’t have to be perfectly mixed, but you want to get the cheese mixture spread throughout.

ricotta for baked spaghetti

In olive oil, sauté:
1 1/2 cups grated zucchini
1/2 cup chopped onion
1/2 cup mushrooms
1/2 cupped chopped green peppers
2-3 cloves miced garlic
1 tsp. oregano
1 tsp. basil

zucchini spaghetti

When the vegetables are tender, add 1 quart of roasted tomato sauce (I used some that I had canned this summer).

roasted tomato sauce

When it’s hot, pour it over the spaghetti.

tomato vegetables for spaghetti

Use your spoon to help it settle down into the spaghetti and cheese mixture.

baked spaghetti with zucchini

Bake it at 350° F for 30 minutes.  Then cover with a layer of grated Mozzarella cheese.

baked spaghetti with zucchini

Return to the oven until the cheese is melted and bubbly.

baked spaghetti with zucchini

This gives you all the goodness of vegetables without the kids knowing they are in there.

baked spaghetti with zucchini

It was tested by my mom, and she also approved of this recipe.

Sharing at Homestead Barn Hop, Inspire Me Monday, and Clever Chicks Blog Hop.

18 Responses to “Baked Spaghetti with Zucchini”

  1. JonesGardenBlog March 17, 2014 at 12:34 pm #

    Oh man, this one is killing me, it looks SO GOOD!

    • Teresa March 17, 2014 at 1:00 pm #

      I was very happy with the way it turned out!

  2. Eileen March 17, 2014 at 1:11 pm #

    I t looks delicious! And sounds easy to make! Thank you for sharing your recipe!

    • Teresa March 17, 2014 at 6:10 pm #

      My pleasure, Eileen.

  3. A Quiet Corner March 17, 2014 at 3:09 pm #

    This sounds so yummy!!!!…:)JP

  4. April March 17, 2014 at 4:38 pm #

    This looks delicious, I love the idea of adding the ricotta, I would have never thought of that with a spaghetti casserole. Yum! I would love to invite you to share your recipe at my linky party, Meal Planning Monday Recipe Link-Up. Happy St. Patrick’s Day! 🙂 http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-2.html

  5. Nikki March 17, 2014 at 9:40 pm #

    It would be great if your recipes could be shared on pinterest. I just found your blog and I am lovin it! Thank you!

    • Teresa March 18, 2014 at 8:12 am #

      I’m not om Pinterest, so I don’t know about it, but I know people have shared my posts there.

  6. Alica March 17, 2014 at 9:51 pm #

    I’ve got to try this one for my food co-op! Can’t wait for fresh zucchini to be in season!

    • Teresa March 18, 2014 at 8:12 am #

      I’m ready for the garden season too! (Of course, after I’m done with the kidding season).

  7. pattisj March 17, 2014 at 10:50 pm #

    This looks wonderful! Do you deliver? 😉 Thanks for the recipe, will have to try it. We love zucchini, so I can leave it in chunks. 🙂

    • Teresa March 18, 2014 at 8:13 am #

      I messed up and said zucchini, so my son wouldn’t try it. With it being grated, you can’t tell it’s good healthy stuff in the recipe. 🙂

  8. Pat March 18, 2014 at 8:39 am #

    That looks delicious!

  9. John March 18, 2014 at 10:27 am #

    I am now friggin starving!

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