Italian Veggie Casserole

By á-4939

Ingredients

• 1 medium zucchini
• 1 medium onion
• 2 cloves of finely chopped garlic
• 1 rounded teaspoon basil
• 2 rounded teaspoon parsley
• 1 package rotini pasta
• 1 28 oz. can diced tomatoes
• bread crumbs
• vegan mozzarella-style cheese (grated)
• salt and pepper to taste (if desired

Preparation

Step 1

Slice zucchini into coins and chop onion however you'd like. Put water on to boil.
Add pasta to boiling water and cook for 10 minutes.
Saute herbs, zucchini, onion, and garlic in olive oil in a large saute pan. Cook until zucchini is slightly browned and onions are translucent.
Drain pasta in a colander, and place in a 9" x 13" baking dish. Pour veggies and diced tomatoes on top. Mix well.
Preheat oven to broil.
Sprinkle soy cheese over pasta/veggie mixture. Sprinkle bread crumbs on top.
Broil 10 to 15 minutes or until bread crumbs are browned and "cheese" is melted.