Italian Zucchini Casserole - cooking recipe

Ingredients

2 1/2 lb. zucchini, cut in 3/8-inch slices (8 c.)
1/2 c. chopped onion
1/2 c. chopped green pepper
4 Tbsp. margarine
1 (3 oz.) can sliced mushrooms, drained
1 pkg. spaghetti sauce mix
1 c. water
1 (6 oz.) can tomato paste
1 c. shredded Mozzarella cheese

Preparation

In large pan, cook zucchini, covered in boiling salted water until crisp and tender (about 4 to 5 minutes).
Drain well and set aside.
In same pan, cook onion and green pepper in margarine until tender, not brown.
Remove from heat.
Stir in mushrooms, dry sauce mix, water and tomato paste.
Mix well.
Gently stir in zucchini and Mozzarella cheese.
Turn into a 10 x 6 x 2-inch baking dish.
Sprinkle top with Parmesan cheese.
Bake at 350\u00b0 for 30 to 35 minutes.
Makes 6 to 8 servings.