Zucchini With Pasta

Ingredients:
•Sauce:
•1/4 cup olive oil
•1 cup onion, chop
•16 ounces fresh mushrooms, divided
•1 1/2 teaspoons Garlic, minced
•1 can (29 ounces) crushed tomatoes
•2 cans (14.5 ounces each) diced tomatoes in puree
•1 cup sliced ripe olives, drained
•2 teaspoons capers, drain
•1/2 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•1/4 teaspoon black pepper
•1/4 teaspoon crushed red pepper
•1/2 teaspoon salt
•Zucchini
•4 medium Zucchini; slice lengthwise, 1/4-inch thick
•2 tablespoons olive oil
•dried leaf basil
•dried leaf oregano
•salt and black pepper
•1 pound rigatoni, cooked and drained
•grated Parmesan cheese

Preparation:
Prepare sauce. Quarter half of the mushrooms; transfer to a bowl and set aside. Mince remaining mushrooms. Heat olive oil in a heavy Dutch oven or stockpot over medium heat. Add the chopped onion and minced mushrooms. Sauté for 10 minutes, or until onions are very soft and yellow, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes longer, stirring constantly. Add remaining sauce ingredients; stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently.
Prepare zucchini. Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauteing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.
Serves 4.

Source: http://southernfood.about.com/od/spaghettisaucerecipes/r/blcc16.htm