Ingredients
- 2 shallots (minced)
- 1 1/4 c tomatoes (canned diced)
- 1/2 lb ripe tomatoes (plum diced)
- 1/2 lb zucchini
- 1/2 lb fusilli
- 3 tb olive oil
- 4 tb parmesan (grated)
- 1 tb lemon juice
- 3/8 c parsley (chopped fresh)
- 1/4 c basil (chopped fresh)
- 1/2 ts salt
- 1/2 ts marjoram
- some garlic
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.
