Zucchini Pasta Bake

Ingredients

• 1 pinch celery flakes dried
• 0.5 teaspoon basil dried
• 2 cloves garlic minced
• 1 tablespoon olive oil 
• 0.5  onion chopped
• 0.5 teaspoon oregano dried
• 0.3 cup parmesan cheese 
• 8 ounces penne pasta 
• 6 servings salt and pepper to taste
• 0.5 cup saltines crushed
• 1 cup mozzarella cheese shredded
• 1  tomatoes chopped
• 2 cups zucchini chopped

Equipment

• food processor
• frying pan
• oven
• pot
• blender
• casserole dish

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
3. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
4. Heat the oil in a skillet over medium heat.
5. Place the onion in the skillet, and cook and stir until tender.
6. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
7. In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
8. Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.