Italian Zucchini Casserole - cooking recipe

Ingredients

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

Preparation

Cook zucchini, covered,
in boiling, salted water, 4 to 5 minutes.
Drain well.
Set\taside.\tCook
onion
and
green pepper in butter until
tender,
but
not\tbrown.\tRemove from heat. Stir in mushrooms,\tdry spaghetti mix, water and tomato paste. Mix well.
Gently
stir
in
zucchini
and\tMozzarella cheese. Turn into 10 x 6 x 2-inch baking dish (or 1 1/2 quart shallow casserole).
Sprinkle
with
Parmesan cheese.
Bake at 350\u00b0 for 30 to 35 minutes.