Pasta with Zucchini and Mozzarella Serves 4 to 6 1 cup olive oil 2 medium zucchini, sliced thinly flour spread on a plate for dredging salt & pepper to taste 1 pound of penne pasta 4 cups Marinara Sauce 1/2 pound fresh mozzarella 1/4 cup pecorino-romano cheese 1.      Heat olive oil in medium saute pan over medium heat. Dredge zucchini in flour, shaking off any excess and fry in batches. Using a slotted spoon transfer them to paper towels, and season with salt & pepper. 2.      Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook until almost al dente, the pasta should be slightly undercooked. 3.      Strain pasta and transfer to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, zucchini, 1/4 pound of mozzarella and 1/8 cup pecorino-romano, and toss until well combined. 4.      Top with the remaining sauce and sprinkle on the remaining cheeses. Place the baking dish in the oven and bake until the cheese on top is melted and slightly browned, 8-10 minutes. ©2006 Torre Enterprises, LLC. All rights reserved.