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

Separate ciabatta halves.

Hold romaine at root end and chop coarsely.

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 sausage from casing.

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 and set aside.

While pasta cooks, start sauce.

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

Add 1/2 tsp. olive oil and sausage to hot pan. Stir occasionally, breaking up with a spoon, until no pink remains, 8-10 minutes.

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

Add remaining garlic and stir until aromatic, 30 seconds.

Add sauce, reserved pasta cooking water, pasta, sausage, and remaining Parmesan to pan. Stir until completely combined. If needed, use large mixing bowl to combine. Remove from burner.

Transfer pasta mixture to prepared casserole dish. For best results, use a 9x13" dish. Top with mozzarella.

Place ciabatta halves, cut-side up, on prepared baking sheet. Top evenly with garlic-Parmesan oil.

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

Rest baked casserole and ciabatta, 5 minutes.

While casserole rests, toss salad.

In another mixing bowl, combine romaine and dressing.

Quarter ciabatta halves.

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