Penne Zucchini Casserole
1/2 cup onion -- chopped
2 garlic cloves -- chopped
1 Tablespoon fresh lemon juice
1 1/2 teaspoons dried oregano
1/4 cup fresh basil -- finely chopped
1/4 teaspoon pepper
1 cup ricotta cheese
1/4 cup parmesan cheese
1 large egg
4 Roma tomatoes -- sliced
1 1/2 cups zucchini -- sliced
3 cups penne pasta -- Cooked
1/2 cup shredded mozzarella cheese
Preheat oven to 375°
Spray a casserole dish with non-stick cooking spray. Set aside.
Coat a small skillet with 1-2 Tblsps. olive oil. Add onion and garlic and cook until tender.
Place in a large bowl and add lemon juice, oregano, basil pepper, ricotta, parmesan, egg, tomatoes and zucchini and mix well.
Add cooked pasta and toss to coat.
Place mixture into the casserole dish. Top with the mozzarella cheese. Cover the dish with foil and bake for 35 - 40 minutes.
Remove the foil and bake an additional 10 minutes longer.