INGREDIENTS:

3/4 lb fusilli or orecchiette or ortini pasta
5 small zucchini, 1/2 inch slices
salt and pepper
1 (28 ounce) can Italian plum tomatoes, drained/chopped
8 black olives, sliced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon fresh rosemary
1/2 lb mozzarella cheese, cut in 1/2 inch cubes

4 servings Change size or US/metric
Change to: servings US Metric

DIRECTIONS:

Preheat oven to 350 degrees.
In a large frying pan, heat oil.
Saute Zucchini until lightly browned, about 5 minutes.
Season with salt and pepper.
Transfer to an oiled shallow casserole dish.
Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
Sprinkle with a little more salt and pepper; if desired.
Gently mix together.
Cover with the remaining mozzarella.
Bake until cheese is melted and the top is slightly browned, about 15 minutes.

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