Wash zucchini carefully and slice approx. 1/4" thick with skin on (discard ends). In large skillet place olive oil and heat, then add zucchini. Lightly brown on both sides and repeat until all zucchini lightly fried - drain well on paper towels. At the same time in another skillet brown the Italian sausage. Mix wine with spaghetti sauce in bowl or large measuring cup.
Lightly coat 13x8x3-inch pan with non-stick. Single layer 1/2 cooked zucchini on bottom of pan. Layer 1/2 cooked sausage over that. Light layer of Kraft Parmesan mix. Pour 1/2 sauce/wine mixture over that. Layer 1/2 Monterey Jack cheese. Repeat. *Note: salt and pepper to taste zucchini if desired-not necessary.
Cook 30 minutes at 350°F or until sauce bubbles and cheese is melted and lightly browned on top.