Zucchini Spaghetti Casserole

Ingredients

• Servings: 6
• 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
• 2/3 cup coarsely chopped onion
• 3 cups quartered zucchini slices
• 1 (28 ounce) can petite diced tomatoes
• 1/4 cup parsley
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/4 cups shredded swiss cheese
• 1 1/4 cups shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• 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.
• 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.
• stir tomatoes, parsley, salt, and pepper into the vegetable mixture; replace cover and cook until the tomatoes are heated through, 3 to 5 minutes.
• 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.
• bake in preheated oven until heated in the center, about 40 minutes.