10 oz. macaroni, ziti
1 tbsp. polyunsaturated vegetable oil, divided
1 1/2 lbs. sliced zucchini, fresh or frozen
1 clove garlic, peeled and crushed
5 oz. fresh mushrooms, sliced optional
1 1/2 c. tomato sauce
1/4 lb. part skim mozzarella shredded
1 tbsp. butter, melted (made from polyunsaturated vegetable oil)

Cook macaroni; drain. In large saute pan saute zucchini in 1 tbsp. oil. Cook, tossing for 5 minutes. Add garlic and mushrooms. Cook and stir for 2 minutes. Add tomato sauce and cook an additional 5 minutes. Combine ziti with tomato zucchini mixture. Spread evenly in a baking pan, coated with polynsaturated vegetable spray. Sprinkle with cheese. Dribble butter over surface. Bake 30 to 35 minutes. 12 servings.