Zucchini-Penne Bolognese with Sun-Dried Tomatoes

• 2 lb. (900 g) zucchini, trimmed, cut into 1/2-inch-thick slices
• 1 Tbsp. olive oil
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 3/4 lb. (340 g) Italian sausage links, casings removed, chopped
• 1 onion, cut lengthwise in half, then crosswise into thin slices
• 1 cup Classico di Napoli Tomato & Basil Pasta Sauce
• 1/4 cup drained oil-packed sun-dried tomatoes
• 1/4 cup Kraft 100% Parmesan Shaved Cheese

1. Heat oven to 425 degrees F.
2. Toss zucchini with oil and 2 Tbsp.
3. dressing; spread onto baking sheet sprayed with cooking spray.
4. Bake 20 to 24 min.
5. or until zucchini is tender and golden brown, turning after 12 min.
6. Meanwhile, cook sausage and onions in remaining dressing in large skillet on medium heat 8 to 10 min.
7. or until sausage is done.
8. Stir in pasta sauce and tomatoes; cook 1 to 2 min.
9. or until heated through, stirring frequently.
10. Serve zucchini topped with sausage mixture and cheese.

olive oil, olive oil, italian sausage, onion, pasta sauce, drained oil

Taken from www.kraftrecipes.com/recipes/zucchini-penne-bolognese-sun-dried-tomatoes-177514.aspx (may not work)