2 tbsp. vegetable oil
2 medium zucchini, sliced
2 cloves garlic, minced
3 1/2 c. spaghetti sauce (any variety)
1/4 c. grated Parmesan cheese
8 oz. rotelle or corkscrew pasta, cooked and drained (4 c.)
1 c. shredded Mozzarella cheese

In 10 inch skillet, over medium heat in hot oil, cook zucchini with garlic until tender-crisp. Stir in spaghetti sauce and Parmesan cheese. Cover. Reduce heat to low. Simmer 10 minutes, stirring occasionally. In serving bowl, toss spaghetti sauce mixture with pasta. Sprinkle with Mozzarella cheese. Cover; let stand 5 minutes or until cheese melts. Serve with additional Parmesan cheese.