Ingredients
- 2 shallots (minced)
- 200 gr tomatoes (canned diced)
- 150 gr ripe tomatoes (plum diced)
- 120 gr zucchini
- 100 gr fusilli
- 45 ml olive oil
- 20 gr parmesan (grated)
- 16 ml lemon juice
- 9 gr parsley (chopped fresh)
- 8 gr basil (chopped fresh)
- 1 gr salt
- 1 gr 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 quarter C. Chicken Broth And Lemon Juice. Broil Zucchini 13 cm 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.
