Mince garlic.

Trim zucchini ends, halve lengthwise, and cut into 1/4" half-moons.

Halve ciabatta if necessary.

In a mixing bowl, combine half the garlic (reserve remaining for zucchini), 1 Tbsp. olive oil, and a pinch of Parmesan (reserve remaining for pasta). Set aside.

On a separate cutting board, remove sausage from casing.

If using diced chicken, pat dry and season with a pinch of salt and pepper.

Add pasta to boiling water and cook until al dente, 10-12 minutes.

Reserve 1/4 cup pasta cooking water. Drain pasta in a colander. Return to pot and toss with 1 tsp. olive oil. Set aside.

While pasta cooks, start sauce.

Place a large non-stick pan over medium-high heat.

Add 1/2 tsp. olive oil and Italian sausage to hot pan. Stir occasionally, breaking up with a spoon, until no pink remains, 4-6 minutes.

If using diced chicken, follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground pork, follow same instructions, adding 1/4 tsp. salt and a pinch of pepper and breaking up with a spoon until no pink remains, 5-7 minutes.

Transfer Italian sausage to a plate. Return pan to medium heat and add 1/2 tsp. olive oil. Add zucchini and remaining garlic to hot pan. Stir often until zucchini is lightly browned and begins to soften, 4-5 minutes.

Add marinara sauce, reserved pasta cooking water, cooked pasta, cooked sausage, and remaining Parmesan to pan. Stir until completely combined.

Remove from burner.

Transfer pasta mixture to prepared casserole dish. For best results, use an 8" casserole dish. Top with mozzarella and place on one half of prepared baking sheet.

Place ciabatta halves, cut-side up, on empty half of baking sheet. Brush evenly with garlic-Parmesan oil.

Bake in hot oven until mozzarella is melted and bread is golden brown, 7-9 minutes.

Rest baked casserole, 5 minutes.

Plate dish as pictured on front of card. Bon appétit!