|Zucchini||2 1⁄2 Pound, cut into 1/4-inch slices|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Italian seasoning mix||2 Tablespoon|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
In large saucepan cook zucchini, covered, in boiling salted water for 5 to 8 minutes or till crisp-tender.
Drain well; set aside.
Meanwhile, in large skillet cook green pepper in butter till tender but not brown.
Stir in tomato paste.
Add water, drained mushrooms, and Italian Seasoning; mix well.
Add half the mozzarella cheese; gently stir in the zucchini slices.
Season to taste with salt and pepper.
Sprinkle remaining mozzarella and parmesan cheese atop.
Cover and cook about 5 minutes or till heated through and cheese melts.