Tomato, Macaroni and Zucchini Cheese Bake

Tomato, Macaroni and Zucchini Cheese Bake


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This casserole is very family friendly while still using fresh vegetables. It's grown-up macaroni and cheese that everyone will enjoy!

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Time needed

20 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • 1/2 box macaroni pasta, cooked and drained
  • 2 Tbs. oil
  • 1 large onion, finely chopped
  • 1 medium zucchini, sliced
  • 2 tomatoes, sliced
  • 1 Tbs. flour
  • 1 can condensed tomato soup
  • 1/2 C. light thickened cream
  • 1 1/2 C. grated mozzarella cheese

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Preheat the oven to 350 degrees. Heat the oil in a pan over medium heat and add the onion and zucchini. Cook for 3 minutes. Add the tomatoes and cook for another 2 minutes. Add the flour, cook for 1 minute and stir. In a bowl, combine the soup and cream. Pour this mixture into the vegetables and bring to a boil. Pour this mixture over the cooked pasta and add 3/4 C. of cheese. Stir until well mixed. Pour this mixture into a casserole dish and top with the cheese. Bake for 20 minutes or until the cheese is golden brown.

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