2 tbsp. vegetable oil
2 medium zucchini, sliced
2 medium cloves garlic, minced
1 jar Prego Extra Chunky mushroom and green pepper spaghetti sauce
1/4 c. grated parmesan cheese
8 oz. corkscrew pasta, cooked and drained
1 c. shredded mozzarella cheese

In a 10 inch skillet over medium heat, in hot oil, cook zucchini with garlic until tender-crisp.

Stir in Prego sauce and parmesan cheese. Cover; reduce heat to low, simmer 10 minutes, stirring occasionally.

In a serving bowl, toss Prego sauce mixture with pasta. Sprinkle with mozzarella cheese. Cover; let stand 5 minutes or until cheese melts. Serve with additional Parmesan cheese.

Makes 6 cups or 6 servings.