This hearty, vegetable-forward casserole combines boiled pasta, roasted zucchini, and plenty of cheese, then bakes in the oven. It is a practical one-dish dinner to share with the family.
Boil the pasta in generously salted water for 1 minute less than the package directions, then drain.
Sauté the onion in olive oil, then add the zucchini. Cook over medium heat until it releases its liquid and lightly browns. Add the grated tomato and simmer for 5 more minutes.
Mix the cooked pasta with the vegetable sauce and transfer to a baking dish. Drizzle the milk over the top and sprinkle with grated kashar cheese.
Bake in a preheated oven until the cheese melts and the top browns. Watch closely during the final minutes, as the cheese can burn quickly.
Important: Lightly sauté the zucchini first to reduce its moisture, or the casserole may become watery. Turn on the broiler for the final few minutes to brown the cheese. Allergens: contains dairy and wheat (gluten).
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