Italian Zucchini Casserole

• 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

1. In large pan, cook zucchini, covered in boiling salted water until crisp and tender (about 4 to 5 minutes).
2. Drain well and set aside.
3. In same pan, cook onion and green pepper in margarine until tender, not brown.
4. Remove from heat.
5. Stir in mushrooms, dry sauce mix, water and tomato paste.
6. Mix well.
7. Gently stir in zucchini and Mozzarella cheese.
8. Turn into a 10 x 6 x 2-inch baking dish.
9. Sprinkle top with Parmesan cheese.
10. Bake at 350u0b0 for 30 to 35 minutes.
11. Makes 6 to 8 servings.

zucchini, onion, green pepper, margarine, mushrooms, spaghetti sauce mix, water, tomato paste, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911913 (may not work)