Zucchini Pasta Bake

8  ounces		whole wheat penne pasta
1/4  cup		parmesan cheese
1/2  cup		bread crumbs
1  tablespoon		olive oil
1/4  cup		med. onion, chopped
2  cups		chopped zucchini
1/2  cup		tomato, chopped
2		cloves garlic,s minced
1/2  teaspoon		dried oregano
1/2  teaspoon		dried basil
1  ounce		dried celery flakes
1		salt and pepper to taste
1  cup		shredded mozzarella cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Zucchini Pasta Bake ingredients. The serving size for any ingredient in Zucchini Pasta Bake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1,Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 11 minutes, then drain. Lightly grease a medium casserole dish.

2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly mix parmesan cheese and bread crumbs.

3. Heat oil in skillet over medium heat. Saute onion until softened. Mix in zucchini, tomato, garlic and spices. Cook until zucchini is tender.

4. Combine pasta, vegetable mixture and mozarella cheese. Top with parmesan / bread crumb mixture

5. Bake 25 minutes, until topping lightly browned. Allow to rest 5 minutes before serving.