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Zucchini Vegetable Pasta Bake

Created by Kchurchill5 on September 6, 2012

Step 1: Pasta ... Cook the pasta according to package directions in plenty of salted water, but remove a couple of minutes prior (it will continue to cook in the oven), drain and set to the side to cool slightly.
Step 2: Zucchini ... Grate the zucchini (I used a food processor, but you can grate them by hand), then place in a tea towel or napkin and squeeze dry. You would be surprised how much water comes out.
Step 3: Vegetables ... Add all the other vegetables to a large bowl, along with the ham, cheese, zucchini, and flour; toss to combine.
Step 4: Egg ... Add the vegetable oil, milk, eggs, salt and pepper to a small bowl and mix well. Add to the bowl of vegetables and toss making sure that everything is completely coated and mixed through. Then add in the pasta and once again, toss to combine.
Step 5: Casserole ... Line a 13x9 pan with parchment paper, bottom and sides; and lightly spray with a non-stick spray; then, add the pasta mix. Press down lightly making sure to flatten it out a bit.
Step 6: Bake ... In a 350 degree oven on the middle 25-30 minutes until golden brown on the middle shelf in a 350 degree oven, uncovered. When you stick a knife in the center and it comes out clean - the casserole is done. Let it rest about 10 minutes, but NO longer; then lift up the parchment paper to remove from the dish. Cut into squares.
Step 7: Serve ... As I said, warm, room temp, or even chilled. It is a fantastic recipe. ENJOY!