Time of preparation: Difficulty:
* Italians use mozzarella, which I wouldn’t recommend as when melted it becomes concentrated in one place. I usually use goat cheese for more peculiar taste.
1. Cut tomato in very small pieces. Fry for two minutes on olive oil.
2. Cut zucchini in thick slices and then each slice in four parts. Put in the pan with tomato, fry till ready. Add salt and pepper to taste.
3. Boil pasta in plenty of salted water. Drain; add to the pan with zucchini, add diced cheese; mix well and let it stay for 5 minutes. Mix again and serve.
The main taste of this dish is gained of the way zucchini are cooked – they are not fried on olive oil, but on the tomato juice.