Put 2 cups water into large frying pan to boil.

Slice zucchini and put into pan, boil gently until blanched but still firm.

While zucchini cooks, slice mushrooms thin and dice onion.

Strain zucchini slices, set aside to cool.

Add ground sausage, onion, and oregano to the pan, cook until sausage is no longer pink.

When cooked, turn off heat, add block of cream cheese to the middle of the pan and put lid on to melt.

In an oven-safe glass container, layer pasta sauce, zucchini, meat mixture, pasta sauce, mushrooms, meat mixture, zucchini, and finally top with the remainder of the shredded cheese.

Shortly before serving, bake for 10-15 minutes at 350°F, or warm in the microwave for 4-5 minutes until bubbly. (Additional time is needed if it is frozen.)

Seal tightly and store in the freezer for easy weeknight meals or quick grab-and-go lunches.