Country Summer Sun Zucchini Pasta Bake

Are you growing your own Zucchini or taking advantage of its lower prices at the grocery store? This recipe for Summer Sun Zucchini Pasta Bake may be just what you need on a busy summer day. It can be whipped up quickly after work or while you are waiting for everyone to shower after getting out of the pool. Try it today to keep your family healthy and happy.


2-3 zucchini squash, sliced
12 oz. tomato sauce
3 C Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp. olive oil
2 C shredded cheddar cheese


Cook pasta according to package instructions. Set aside and preheat the oven to 350 F.

In a small saucepan, bring 2-3 cups of water to a boil. Add the zucchini slices, cook until tender, and drain.

While the zucchini is draining, grease a baking dish. In the baking dish you will layer your ingredients. Add a layer of the Rigatoni (about 1 cup), 1/3 of the tomato sauce, 1/3 of the Mozzarella slices and 1/3 of the zucchini. Continue this process to add 2 more layers. Cover the top with shredded cheddar cheese and sprinkle lightly with olive oil.

Bake in the oven at 350 F for about 30 minutes or until cheese is melted. Remove from oven and let cool slightly. Serve with your favorite meat or a green salad with Italian seasoning.


For a more flavorful dish, you may want to add a dash of Italian seasoning and a pinch of garlic. You can also use this basic recipe for any summer squash. I grow yellow crook-neck squash so I substitute it for the zucchini.

Whether you grow your own zucchini or purchase it at the store, you can whip up this quick Country Summer Sun Zucchini Pasta Bake recipe any time you want to add more veggies to your family meal.

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