Just look at that cheesy goodness!
Pasta Zucchini Bake
adapted via The Italian Chef
1 medium zucchini, sliced very thin
some flour spread on a plate
salt 'n' peppa
8 oz penne pasta (or half of a 12 oz box)
2 cups marinara sauce (I used Barilla)
4 oz fresh mozzarella, torn into pieces
3 tablespoon parmesan
sliced black olives
1 Preheat oven to 400 degrees
2 Heat olive oil in pan over medium heat. Dredge zucchini in flour plate, shake off any excess and fry until both sides are golden. Transfer slices to a paper towel and season with salt 'n' peppa.
3 Bring a pot of salted water to a boil, add pasta and cook until almost al dente.
4 Strain pasta and transfer to a 3-4 quart casserole dish. Add 1 cup of the marinara along with the zucchini slices, parmesan, and half of the mozzarella pieces. Toss gently.
5 Top with remaining sauce, mozzarella, and throw on the olive slices
6 Place baking dish in the oven and bake until top cheese is melted and slightly golden, 8-10 minutes.