May 5, 2009
Zucchini Rotini
As I mentioned in my zucchini muffins post the other day, we were given some large zucchini. Since it’s been cool here, I didn’t mind turning on the oven for one of our favorite vegetarian dishes. This dish has lots of dairy in it, and I don’t know if there are substitutes. Sorry dairy free folks. If you like dairy, though, you’ll enjoy this.
This flavorful recipe originally came from a magazine, but I cannot remember which one. I do remember finding it while sitting at the orthodontist office, but that’s not much help. I have made a few small changes. You’ll notice in the picture that I used fusili because I was out of rotini.
Zucchini Rotini
Ingredients
Combine the cooked pasta, cottage cheese, seasoning, and zucchini and put in a 9 x 13 inch baking dish. Spread the tomatoes out on top and sprinkle with mozzarella. Bake at 350 degrees about 20 minutes, then broil for a few minutes. This would also be good with some mozzarella mixed in, but I have one kid who doesn’t like a lot of cheese. If you really like tomatoes, use two cans.
For more recipes, visit Tempt My Tummy Tuesdays and Tasty Tuesday.
This flavorful recipe originally came from a magazine, but I cannot remember which one. I do remember finding it while sitting at the orthodontist office, but that’s not much help. I have made a few small changes. You’ll notice in the picture that I used fusili because I was out of rotini.
Zucchini Rotini
Ingredients
- 12 oz. rotini, cooked
- 24 oz. cottage cheese
- 3 Tb. Italian seasoning
- 2 c. shredded zucchini
- shredded mozzarella to taste
- 1 can diced tomatoes, drained
Combine the cooked pasta, cottage cheese, seasoning, and zucchini and put in a 9 x 13 inch baking dish. Spread the tomatoes out on top and sprinkle with mozzarella. Bake at 350 degrees about 20 minutes, then broil for a few minutes. This would also be good with some mozzarella mixed in, but I have one kid who doesn’t like a lot of cheese. If you really like tomatoes, use two cans.
For more recipes, visit Tempt My Tummy Tuesdays and Tasty Tuesday.
Labels: main dish recipes, What's for Dinner Wednesday
# posted by Linda @ 5/05/2009 
Comments:
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OOh, that sounds delicious. I don't even like zucchini (officially) but that sounds really good somehow. I'm going to buy zucchini!
Jessie
Jessie
# posted by 
: May 06, 2009
: May 06, 2009
This is interesting. Thank you for the new zucchini idea. I'm doing our local CSA this year so will get a box of veggies each week, I know zucchini will be in there and now I know what I'll do with it. Exciting.
I love zucchini! This dish looks good and it's making me hungry just seeing the picture. Thanks for the recipe!
Sounds great. I really like recipes where you can add a few flavorful ingredients into one dish. Thanks for sharing.
Zucchini is awesome, I can't wait until they're in season in PA! This recipe looks really tasty :)
~Aubree Cherie
~Aubree Cherie
What a fantastic idea - I never considered using shredded zucchini in a dish like this, I've always diced or something. Maybe if it was shredded I could get it past my two picky eaters who would eat just about anything if there was pasta included! Thank you for sharing this!
Looks good! I'll have to give this a try. I'm always looking for ways to sneak veggies to my picky eaters.
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