Served as main course. Vegetarian dish.

Italian

3 Tablespoon Olive Oil

1 Tablespoon Lemon Juice

4 Tablespoon Parmesan, grated

1/2 lb small Zucchini, Cut Into 1/4 In thick slices, 1/4 broth

1/2 lb ripe Plum Tomatoes, diced or 1 1/4 cup canned diced Tomatoes

1/3 cup chopped fresh Parsley

1/4 cup chopped fresh Basil OR 2 teaspoon dried

2 Clove Garlic, minced

2 Shallots, minced

1/2 teaspoon Marjoram

1/2 teaspoon Salt

1/2 lb Fusilli or short Pasta

Place 2 Tablespoon of oil on one small plate and 3 Tablespoon parmesan on another. Dip one side of each zucchini slice in oil, then Parmesan. Arrangecheese side up on broiler pan. Combine tomatoes, parsley, basil, shallots, garlic, marjoram, salt, remaining 1 Tablespoon of oil in a bowl. Preheat broiler. cook fusilli or other short pasta until just tender but firm to the bite. Rinse with cold water. Drain. Add to tomato mixture. Mix in 1/4 cup chicken broth and lemon juice. Broil zucchini 5 inches from the heat source until bubbly and golden brown. About 3 minutes. Add to pasta and toss. Garnish with basil leaves. Sprinkle with remaining 1 Tablespoon cheese. Serve at room temperature.

Serves: 6

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