Ingredients
3/4 pound pasta (fusilli, orecchiette or conchiglie)
5 small zucchini cut into 1/2-inch slices
Brittany sea salt and freshly ground pepper
1 pound tomatoes, chopped
8 black olives, sliced
3 T Parmesan cheese, freshly grated
1 t fresh rosemary sprigs
1/2 pound Mozzarella cheese, cut in 1/2-inch cubes
coconut or olive oil
Methods/steps
- Cook pasta in boiling salted water.
- In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes. Season with salt and pepper and transfer to an oiled shallow casserole dish.
- Preheat oven to 350 degrees F.
- 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 and gently mix together.
- Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.
