Italian Rice Bake

Provided by Marie Scheurich (my mom - 2000)

3/4 lb Italian Sausage (beef, chicken, etc)
1 clove of garlic, minced
1 jar of spaghetti sauce
6 ounces of shredded mozzarella cheese
1/2 cup of chopped onion
1 package of chicken flavored rice-a-roni
2lb zucchini in 1/4 inch slices

Preheat oven to 350 degrees.  Remove sausage from casing and crumble.  Brown sausage and onion, and drain.  Reserve 1 tablespoon of drippings from the sausage and onion mixture and set it aside.  Add zucchini and garlic to skillet and cook over low heat for approximately two minutes or until tender.  Prepare rice-a-roni according to instructions.  Combine prepared rice, sausage mixture, 1 1/2 cups of spaghetti sauce.  Spread in a 9x13 inch baking dish.  Sprinkle with 1/2 cup of cheese and top with zucchini.  Pour remaining sauce on top and sprinkle with remaining cheese.  Bake 25 to 30 minutes.  Let stand for 5 minutes before serving.

Joy's Zucchini Parmagiana

Provided by Linda George (1997)

8 cups of zucchini slices
4 tbs melted butter
3 ounce can of mushrooms
1 cup of water
4 ounces of shredded mozzarella
1/2 cup of sliced green peppers
1/2 cup of chopped onions
1 envelope of spatini spaghetti sauce
1 6 ounce can of tomato paste
parmesan cheese

Cook zucchini slices until tender, and drain.  Cook onions and peppers in butter until tender, but not brown.  Remove from heat and stir in mushrooms and spatini.  Add water and paste.  Stir in zucchini and mozzarella.  Gently mix and put in baking dish.  Sprinkle on parmesan cheese.  Bake at 350 degrees for 30 minutes.