Italian Zucchini Casserole

1. 1

   In large pan, cook zucchini, covered in boiling salted water until crisp and tender (about 4 to 5 minutes).

2. 2

   Drain well and set aside.

3. 3

   In same pan, cook onion and green pepper in margarine until tender, not brown.

4. 4

   Remove from heat.

5. 5

   Stir in mushrooms, dry sauce mix, water and tomato paste.

6. 6

   Mix well.

7. 7

   Gently stir in zucchini and Mozzarella cheese.

8. 8

   Turn into a 10 x 6 x 2-inch baking dish.

9. 9

   Sprinkle top with Parmesan cheese.

10. 10

    Bake at 350u00b0 for 30 to 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.