1 pound zucchini, sliced 1/2-inch thick
2 tablespoons vegetable oil, divided
1/2 teaspoon oregano
2 teaspoons chopped Italian parsley
1/2 cup grated sharp Cheddar cheese
4 ounces fine noodles
1 can vegetarian vegetable soup
1/2 teaspoon Tabasco
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Sauté zucchini a little at a time in 1 tablespoon of oil with oregano and chopped parsley in large skillet. Remove and arrange around sides and bottom of 1½-quart casserole. Sprinkle with grated Cheddar cheese.

Brown noodles in remaining 1 tablespoon oil in same skillet, stirring frequently. Spoon into center of zucchini ring.

Combine soup with 1 can water and stir in Tabasco and salt. Pour over noodles.

Bake, covered, in a preheated 350°F oven for 30 minutes or until noodles are done. Stir noodles, sprinkle Parmesan cheese over top. Bake 5 minutes longer, uncovered.

Makes 4 servings.