3 tbsp. olive oil
3 c. sliced zucchini
1/2 lb. sliced mushrooms
1/4 c. fresh parsley
2 lg. garlic cloves, pressed
1 tsp. dried leaf oregano
1/2 tsp. basil leaves
1 can (16 oz.) stewed tomatoes
Salt & pepper
1 (8 oz.) pkg. wide noodles
2 c. shredded Swiss cheese

In 10 inch frying pan heat oil and saute zucchini and mushrooms with parsley, garlic, oregano and basil until softened. Stir in tomatoes, breaking with fork. Simmer 6-8 minutes. Meanwhile cook pasta according to package directions; drain well.

Combine vegetables and pasta in a mixing bowl. Then transfer to 9 x 12 inch baking dish. Sprinkle with cheese and cover with foil. Bake at 350 degrees for 15-20 minutes or until cheese is melted.