Ingredients and Weight:
- Zucchini, 2 pounds (908 grams)
- Olive oil, 1/4 cup (60 milliliters)
- Garlic, 4 cloves, minced
- Onion, 1 medium, chopped
- Salt and pepper, to taste
- Vegetable broth, 1 cup (240 milliliters)
- Egg noodles, 8 ounces (227 grams)
- Parmesan cheese, 1/2 cup (50 grams)
- Breadcrumbs, 1/2 cup (50 grams)
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut zucchini into 1/2-inch (1.25-centimeter) cubes.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and onion and cook until softened.
- Add vegetable broth and bring to a boil.
- Add egg noodles and cook according to package instructions.
- Combine zucchini, cooked noodles, salt, and pepper in a 9x13 inch (23x33 centimeter) baking dish.
- In a small bowl, combine Parmesan cheese and breadcrumbs.
- Sprinkle the Parmesan-breadcrumb mixture over the casserole.
- Bake for 30 minutes, or until heated through and bubbly.
Nutritional Information:
Calories: 250 per serving
Carbohydrates: 35 grams
Protein: 10 grams
Fat: 10 grams
Dish Characteristics:
- Creamy and cheesy
- Flavorful and savory
- Vegetable-packed
- Suitable for vegetarians
- Easily customizable with additional vegetables or herbs
User Comments:
"This casserole is a delicious and healthy way to use up summer zucchini."
"The combination of zucchini and noodles makes it a filling and satisfying dish."
"I added some fresh basil and oregano for extra flavor."
Special Precautions and Tips:
- Use fresh zucchini for the best results.
- If you don't have egg noodles, you can use any type of pasta you like.
- Serve the casserole hot with a side of crusty bread.
