|Zucchini slices||1 Pound (4 Cups, 1/4 Inch Slices)|
|Canned whole tomatoes||28 Ounce (1 Can)|
|Tomato paste||12 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs) (About 1 Medium Sized)|
|Garlic||1 Clove (5 gm), finely chopped|
|Dried parsley flakes||2 Teaspoon|
|Dried oregano leaves||2 Teaspoon|
|Hot cooked spaghetti||6 Cup (96 tbs)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Mix zucchini and tomatoes (with liquid).
Break up tomatoes with fork.
Stir in remaining ingredients except spaghetti and cheeses in 3-quart casserole.
Cover tightly and microwave on high (100%) 8 minutes; stir.
Cover and microwave until zucchini is tender and mixture is bubbly, 8 to 12 minutes longer.