Zucchini Casserole

So I had a ton of Zucchini left and really needed something to do with it. I googled some casserole ideas and could not find anything that matched ingredients I had and that sounded good. So using what I had and some basic ideas I gathered from the recipes I read I made my own. Here it goes.

Zucchini Casserole ( I need another title )

3 cups thinly sliced and halved Zucchini and yellow squash

bring to boil with about 1/8 tsp salt then take off stove

While bringing to boil in separate bowl mix:

1 can diced tomatoes with roasted garlic and onion
about 1 cup penne regatta pasta
about tablespoon olive oil
about 2 tsp. apple cider vinegar
1 cup shredded mozzarella cheese
about tsp. powdered garlic
about tsp. italian seasoning
few dashes black pepper
few dashes parsley
1/4 cup sour cream

Drain zucchini then add to mixture

I let it sit for a few hours in the fridge while I went to work.
This allowed for the pasta to soak some of the liquid and soften up, which is what I was hoping for.
I put this in a shallow  9X5 glass casserole dish.
I put this in the oven for 35 minutes and set it to 350 degrees.

I'll get back to you on anything else I do and how it turns out