Ingredients: 1/2 pound mozzarella cheese -- cut in 1/2" cubes 1 teaspoon fresh rosemary sprigs 3 tablespoons Parmesan cheese -- freshly grated 8 to 10 black olives -- sliced 1 28 oz can Italian plum tomatoes -- drained/chopped salt and pepper 5 small zucchini -- 1/2-inch slices (fusilli, orecchiette or conchiglie) 3/4 pound pasta -- shaped

Recipe Info Category: Pasta & Rice Rating: 4 Contributor: Matthew Banks

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° 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.