Zucchini-Pepperoni Casserole (PA) Recipe
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2 medium zucchini squash, diced
2 tablespoons olive oil
1/2 pound crisp bacon, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 pound spaghetti, cooked
1 cup onion, sliced in rings
4 ounces pepperoni slices
1 26-ounce jar marinara sauce
8 ounces mozzarella cheese
1/2 cup Parmesan cheese, grated
Instructions
2 tablespoons olive oil
1/2 pound crisp bacon, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 pound spaghetti, cooked
1 cup onion, sliced in rings
4 ounces pepperoni slices
1 26-ounce jar marinara sauce
8 ounces mozzarella cheese
1/2 cup Parmesan cheese, grated
Preheat oven to 350 degrees. Layer zucchini on the bottom of a 9-by-13-inch pan that has been greased with olive oil. Sprinkle bacon, salt, pepper, basil and oregano evenly over the top. Follow with a layer of spaghetti, onion and pepperoni. Next pour marinara sauce and sprinkle cheeses evenly over on the top. Bake for 30 to 40 minutes. Serves 8.
Tips From Our Test Kitchen: Try adding a layer of red or green peppers, or sliced olives. Serve with garlic toast.
Tips From Our Test Kitchen: Try adding a layer of red or green peppers, or sliced olives. Serve with garlic toast.
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