I made this dish today, actually, and make it relatively often. I got the idea of sauteed zucchini, onions, and dried basil from a restaurant I ate at a while ago, and converted it into a pasta dish. I make good use of leftover red pepper marinara; but you can use a store bought pasta sauce (although I don't really think it even begins to compare with homemade sauce). Here's a recipe:

Recipe: The ingredients are in bold type, so you can make a shopping list!

Before beginning the sauce, boil sufficient water in a large pot. You will prepare a 1 lb. bag/box of a tube-type pasta.

1. Saute 1 chopped, large green bell pepper, 1 chopped large yellow onion in about 1 T. olive oil on high heat. Let these veggies brown well, but don't burn them to the point where they're charred.

2. Now, add 2 roughly chopped, large zucchini to the pan, as well as about 2 T. dried basil flakes, and a few pinches of salt and pepper (to taste). Stir, cover, and allow to saute (on high) until the zucchini is soft and disintegrating into the mix.

3. Now, add about 3 c. red pepper marinara to the pan, stir, and bring to simmer (still on high heat). When the sauce is bubbling, remove from the stove, and combine the pasta and sauce in a large, deep pan. Sprinkle mozzarella cheese shreds (or slices, if you have fresh), and shredded Parmesan cheese (optional) over the mixture.

4. Broil the casserole in dish in an oven, and watch closely (the cheese browns quickly). When the cheese is brown, the dish is done!

Here's a pic of the finished casserole: