Italian Zucchini Casserole - cooking recipe

Ingredients

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

Preparation

In large saucepan cook zucchini, covered in boiling salt water until tender; boil four or five minutes, drain well and set aside. In same saucepan, cook onions and green pepper in butter until tender but 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 1 1/2-quart shallow baking dish.
Sprinkle with Parmesan cheese.
Bake at 350\u00b0 for 30 to 35 minutes.
Serves 6 to 8.