Zucchini and Mushroom Casserole

My mom’s best friend: pasta!

Zucchini and Mushroom Casserole


– 350g penne pasta

– 1 L water, salty like the sea

For the tomato sauce:

– 1 Tbsp olive oil

– 1 Tbsp butter

– 2 Tbsp sun-dried tomatoes, finely chopped

– 2 cloves garlic, thinly sliced

– 2 chili flakes, crushed

– 1 can peeled and chopped tomatoes

– 1 tsp tomato paste

– 1/8 cup water

– Sprinkle of salt and black pepper

– 1 tsp Italian seasoning

For the vegetables:

– 1 cup zucchini, sliced into disks

– 1 cup mushrooms, sliced

– 1 tsp olive oil

– 1 tsp butter

Topping: 3/4 cup of mixed grated cheese (I use Emmental and mozzarella)


Cook the pasta according to packet in the salty water.

To prepare the tomato sauce, fry the garlic and sun-dried tomatoes  in the oil and butter until the garlic is golden. Add the tomatoes from the can, the tomato paste, the water and season well. Bring the mixture to boil and then simmer for 25 minutes, stirring occasionally.

In the meantime, preheat the oven to 350F.

To cook the vegetables, heat the oil and butter and stir fry the mushroom and zucchini until they are soft.

When the pasta is cooked, add them over the tomato sauce and stir well. Add the vegetables. Stir and check the salt and seasoning.

Put the mixed pasta in a baking dish and cover with all the cheese. Place in the oven and cook until the cheese melts (15 minutes) and for a golden effect, broil for a few minutes.



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