| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Pasta | 6 | Servings | |
INGREDIENTS
| 3 | T | Olive Oil |
| 1 | T | Lemon Juice |
| 4 | T | 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 | c | Canned Diced Tomatoes |
| 1/3 | c | Chopped Fresh Parsley |
| 1/4 | c | Chopped Fresh Basil OR |
| 2 | t | Dried |
| 2 | Garlic minced | |
| 2 | Shallots Minced | |
| 1/2 | t | Marjoram |
| 1/2 | t | Salt |
| 1/2 | lb | Fusilli OR Short Pasta |
INSTRUCTIONS
Place 2 T. Of Oil On One Small Plate & 3 T. 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 T. 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 C. Chicken Broth And Lemon Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden Brown. About 3 Min. Add To Pasta And Toss. Garnish With Basil Leaves. Sprinkle With Remaining 1 T. Cheese. Serve At Room Temperature.
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