Italian Veggie Casserole

2 tablespoons of olive oil

1 medium zucchini, sliced into thin half circles

1 medium onion, chopped

2 garlic cloves, finely chopped

1 teaspoon of basil

1 teaspoon of parsley

500 grams package of Rotini pasta

1 can of diced tomatoes (28 oz / 796 ml)

Bread Crumbs

Mozzarella, grated


Prepare rotini as directed on the package. 

While the pasta is cooking, start to sauté zucchini, onion, garlic, and spices in the olive oil in a large pan for 5-7 minutes. Add the tomatoes in the last minute or two. 

Drain the pasta well, then place in a baking dish. 

Pour the vegetable mixture in with the pasta and mix well.

Sprinkle the cheese over the entire mixture, then and the bread crumbs.

Broil until cheese melts and the bread crumbs begin to brown.

The part I find challenging with this one is keeping the pasta and veggies warm. I've had the cheese/crumb crust start to burn, yet the pasta is cool.

So you can't have your pasta sit while you're still messing with your veggies. It should still be warm when you add your vegetables to the dish, then when it comes to adding the cheese and crumbs, you need to haul ass.