Serves: 6
Total Calories: 331
Divide pasta in half, reserving half for use in another recipe. Cook remaining pasta according to package directions; drain. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring often, for 5 minutes. Add zucchini and tomatoes. Cook and stir for 5 minutes, or until zucchini is crisp-tender. Stir in mozzarella cheese, cooked pasta, seasonings and olives, if using. Cook, stirring gently, until heated through and mozzarella starts to melt. Serve immediately, topped with Parmesan cheese.
Tip: Freshly grated Parmesan cheese adds extra flavor to pasta and veggie dishes. To keep a chunk of Parmesan cheese fresh longer, wrap it in a paper towel that has been moistened with cider vinegar, tuck into a plastic zipping bag and refrigerate.
This Zucchini Provencal recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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