Serves: 6
Total Calories: 296

1 celery chopped
3 green onions chopped
1 green bell pepper small, diced
1/4 cup olive oil
3 tomatoes medium tomatoes, peeled and diced, or 1 1-pound can drained
4 zucchini medium, sliced in 1/8 -inch rounds
1 teaspoon salt
Freshly ground pepper to taste
garlic salt A sprinkling of
1/2 teaspoon oregano dried, crushed
1/2 teaspoon basil dried, crushed
8 ounces spaghetti thin, cooked and drained
1/4 cup Parmesan cheese grated

Heat oven to 350° F. Sauté celery, onions, and green pepper in olive oil. Add tomatoes and zucchini. Season with salt, pepper, garlic salt, oregano, and basil. Cover and cook until crisp-tender, stirring occasionally. Combine squash mixture and cooked spaghetti pour into greased 2-quart baking dish. Stir in Parmesan cheese. Bake for 30 minutes or until bubbly. Additional grated cheese may be added as a topping.

Note: This may be prepared ahead and stored in refrigerator until final baking. For a meal-in-one dish, try adding 1 pound of Italian bulk sausage, sautéed and combined with zucchini and spaghetti.

Nutritional Facts:

Serves: 6
Total Calories: 296
Calories from Fat: 98

More Recipes from the Recipes for Busy Days Cookbook:
Zucchini-Spaghetti Casserole