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3 medium zucchini
3 Tbsp. water
1 lb. bulk pork sausage
low carb spaghetti sauce (26 1/2 oz. can)
cooking spray
1 (8 oz.) pkg. shredded four-cheese mix or 2 cups of any shredded
cheese mixture

Cut zucchini crosswise into 1/8 inch thick slices (about 4 cups) and
place in microwave safe baking dish. Add water to zucchini; cover
dish with plastic wrap, turning back one corner to vent. Microwave
on HIGH 4 to 5 minutes or until just tender. Drain. While
zucchini cooks, brown sausage in large skillet over medium heat,
stirring to crumble meat. Drain and set aside. Coat a 2-quart
microwave-safe backing dish with cooking spray. Layer one-third of
zucchini in bottom of dish. Top with one-third of spaghetti sauce
and one-thrid of cheese. Repeat layers twice, ending with cheese.
Cover and microwave on HIGH 4 minutes or until cheese begins to
melt. Make 4 servings.

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