8 oz. whole wheat penne pasta
1/2 cup Parmesan cheese
1/2 cup crushed saltines
1Tbs. olive oil
2-3 cups chopped zucchini or summer squash
1 lg. tomato chopped
garlic salt
onion powder
dried oregano
dried basil
1 1/2 cups shredded mozzarella
1 can tomato sauce
Crush saltines and mix with Parmesan cheese, set aside. Cook pasta 10-12 minutes, crain and set aside in a large bowl. In large skillet over medium heat toss olive oil, zucchini, and tomatoes together. Season with garlic salt, onion powder, oregano and basil to taste. When zucchini is tender, add veggie mixture to pasta. Toss in shredded mozzarella and add a can of tomato sauce. Pout into greased casserole dish. Top with saltine and Parmesan mixture. Cook at 350 for about 20 minutes. Let sit 5 minutes before serving.
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