2 1/2 lb. zucchini, cut in 3/8 inch slices (8 c.)
1/2 c. chopped onion
1/2 c. chopped green pepper
4 tbsp. butter
1 (3 oz.) can sliced mushrooms, drained
1 pkg. spaghetti sauce mix
1 c. water
1 (6 oz.) can tomato paste
1 (4 oz.) pkg. shredded Mozzarella cheese (1 c.)
2 tbsp. grated Parmesan cheese

In large saucepan, cook zucchini, covered, in boiling salted water until crisp- tender, 4-5 minutes. Drain well; set aside. In same saucepan, cook onion and green pepper in butter until tender, but not brown. Remove from heat. Stir in mushrooms, dry sauce mix, water, and tomato paste; mix well. Gently stir in zucchini and Mozzarella cheese. Turn into 10 x 6 x 2 inch baking dish or 1 1/2 quart shallow casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes. Yields 6-8 servings.