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

Halve ciabatta, if necessary.

Mince garlic.

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 Italian sausage from casing, if necessary.

Once water is boiling, add pasta 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, continue recipe.

Place a large non-stick pan over medium-high heat and add 1/2 tsp. olive oil. Add Italian sausage to hot pan. Break up sausage until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Transfer Italian sausage to a plate. Keep pan on burner and lower heat to medium.

Add 1/2 tsp. olive oil, zucchini, and remaining garlic to hot pan. Stir often until lightly browned and beginning to soften, 4-5 minutes.

Stir marinara sauce, reserved pasta cooking water, cooked pasta, cooked Italian sausage, and remaining Parmesan into hot pan until completely combined.

Remove from burner.

Transfer pasta mixture to prepared casserole dish. Top with mozzarella and place on one half of prepared baking sheet.

Place ciabatta halves, cut-side up, on empty half. Top evenly with garlic oil.

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

Carefully remove from oven. Rest, 5 minutes.

Plate dish as pictured on front of card, tearing garlic bread into halves, if desired. Bon appétit!