Chunky Zucchini Noodle and Tomato Casserole

This chunky zucchini noodle and tomato casserole is a hearty and flavorful dish that's perfect for a weeknight meal. The zucchini noodles add a unique texture to the casserole, and the tomato sauce is rich and flavorful. This casserole is also a great way to use up any leftover zucchini.

This recipe came about when I was looking for a way to use up some leftover zucchini. I had already made a few different zucchini dishes, but I wanted something different. I decided to try making a casserole, and this recipe was born. I started with a base of diced tomatoes and tomato sauce, and then I added in the zucchini noodles, onion, garlic, and Parmesan cheese. I seasoned the casserole with salt and pepper, and then I baked it in the oven until it was bubbly and hot. The casserole was a hit with my family, and I've been making it ever since. I hope you enjoy it as much as we do!

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• 1 large zucchini, cut into 1/2-inch cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1/2 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, cook the zucchini, onion, and garlic over medium heat until the vegetables are tender.
3. Stir in the diced tomatoes, tomato sauce, vegetable broth, Parmesan cheese, salt, and pepper.
4. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
5. Transfer the mixture to a 9x13-inch baking dish.
6. Bake for 20 minutes, or until the casserole is bubbly and hot.
7. Serve hot.

Why It Works

• The zucchini noodles add a unique texture to the casserole.
• The tomato sauce is rich and flavorful.
• This casserole is a great way to use up any leftover zucchini.