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

In large frying pan, heat oil, saute zucchini and mushrooms with parsley, garlic, oregano and basil until soft. Stir in tomatoes, breaking them up with fork. Simmer 6 to 8 minutes. Cook pasta according to package directions, draining well. Combine vegetables and pasta in mixing bowl; transfer to 9"x12" shallow baking dish. Sprinkle with cheese; cover with foil. Bake in 350 degree oven for 15 minutes or until cheese melts and is bubbly.