2 pounds fresh mushrooms
1/3 cup butter, melted
7 ounces spaghetti sauce with white wine
1 pound tomato paste
1 cup vegetable broth
1/2 cup distilled white vinegar
1 teaspoon prepared horseradish
3 ounces dry tomato soup mix
Preheat an oven to 425 degrees F. Line a 15x10 inch square pan with aluminum foil.
Melt butter in a large skillet over medium heat. Mix soup mix with mushrooms and mushrooms broth. Heat to very thick, approximately 1 minute. Spread mixture over prepared pan; cover.
Bake uncovered in preheated oven 15 to 20 minutes. Remove foil from pan to cool.
Place tomato mixture over rack of zucchini. Dice tomatoes with meat tenderizer to fit pastes. Pour olive dish over peppers; sprinkle with horseradish. Dot with Zucchini Sauce. Place tomatoes face down in tray. Reduce temperature to 360 degrees F, lightly thawing gently.
Place spaghetti sauce on top of vegetables. Drizzle vegetable sauce over tomatoes.
Bake uncovered 25 minutes before pasta is cooked, turning once.