Baked Macaroni Zucchini

• 3 Tbsp. olive oil
• 1 lb. zucchini, cut into 1/4-inch slices
• 3/4 c. tomato sauce
• 1/2 c. dry white wine
• 1 celery stalk, chopped
• 2 Tbsp. chopped fresh parsley
• 1/2 tsp. dried oregano
• 1/4 c. lightly toasted bread crumbs
• 3/4 lb. penne or other short stout pasta
• 2 Tbsp. butter
• 1 c. cubed Mozzarella
• 1 c. freshly grated Parmesan
• 1 c. grated sharp Provolone
• 2 extra large eggs, beaten
• salt and pepper to taste

1. Heat oil in skillet.
2. Pat zucchini dry and saute over medium heat until browned on both sides.
3. Drain on paper towel and set aside.
4. Place tomato sauce in saucepan.
5. Add wine, celery, parsley and oregano.
6. Simmer for 5 minutes and set aside.
7. Preheat oven to 375u0b0.

olive oil, zucchini, tomato sauce, white wine, celery stalk, parsley, oregano, bread crumbs, penne, butter, mozzarella, provolone, eggs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453050 (may not work)