Zucchini Pasta Bake

Ingredients

• ounce spenne pasta
• 1/4 cup Parmesan cheese
• 1/2 cup crushed saltine crackers
• tablespoon olive oil
• 1/2 onion, chopped
• cup schopped zucchini
• tomato, chopped
• clove sgarlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• pinch dried celery flakes
• salt and pepper to taste
• cup shredded mozzarella cheese

Instructions

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