2 cups sliced zucchini
1 cup cooked cherry tomatoes
1 teaspoon garlic powder
1 clove garlic, peeled and minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup olive oil
1 cup chopped fresh mushrooms
1/2 teaspoon ground black pepper
In a large bowl, toss zucchini, cherries, tomato, garlic powder, oregano, basil, oregano, salt and pepper. Place the avocado mixture in a separate bowl and toss until coated. Cover and refrigerate to chill.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Stir in garlic powder, oregano, basil, oregano salt, black pepper and olive oil. Bring to a boil, stirring constantly. Add mushrooms, pepper and zucchini and toss gently. Pour the spaghetti sauce mixture over the zucchini and fish and toss until evenly coated.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until fish flakes easily with a fork. Then remove the foil from the pan and allow the fish to cook in the pan, slightly browned, on the bottom.