Zucchini Turkey casserole

Hey all!!

My neighbor brought me this monster zucchini! I mean monster!! Take a look.
Whew!!! I think it was on steroids. Now what the devil am I going to do with that thing? **taps finger on chin** CASSEROLE!!!

I got a recipe from allrecipes.com It was for Garden Penne. But if you havent guessed by now, I TWEAKED it. It was delish!!! So I will give you my recipe and you can go on the site and see the original.

I ended up using only HALF of that monstrous zucchini.

Ingredients

• 1 (16 ounce) package elbow pasta
• 1/2 pkg of lasagna noodles broken up
• 1 tablespoon olive oil
• 1/2 of my giant zucchini, chopped
• 1  onion, chopped
• 1 green bell pepper, chopped
• 1 tablespoon crushed garlic
• 1 (28 ounce) jar pasta sauce
• 1 tsp paprika
• 1 tsp oregano
• 1 tsp parsley
• 1 tbs fresh basil, chopped
• 1/2 teaspoon black pepper, or to taste
• 2 pkgs Italian turkey sausage, chopped
• 2 cups shredded mozzarella cheese

DIRECTIONS:

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, place the pasta in a large bowl, and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat, and cook and stir the zucchini, onion, green peppers, and garlic until the vegetables are tender, for about 10 minutes. Add the turkey sausage and cook for additional 10 minutes. Add the seasonings. Pour in the pasta sauce and stir to mix.  Simmer for 20 minutes.
3. Add half the mozzarella cheese and mix thoroughly.
4. Preheat an oven to 350 degrees . Put mixture into a casserole dish and top with remaining cheese.
5. Bake for 25 minutes.

ENJOY!!!!