Pasta Marinara with Zucchini and Mozzarella
1 pound or 450 kilos of penne pasta,
2 medium size zucchini; thinly sliced,
4 cups of Marinara sauce,
1 cup olive oil,
2 cups Mozzarella cheese,
1/4 cup Romano cheese,
Salt and pepper to taste,
2 tbsp flour.
Heat olive oil in a pan. Spread the flour in a shallow plate. Pat Zucchini slices from both sides in the flour to coat. Shake off excess flour and fry them in oil in batches. Transfer them on paper towels.
Meanwhile cook the pasta until al dente is salted water or as per instructions given on the package. But do not completely cook the pasta, since we will bake it later. Strain the pasta and transfer to a baking dish. Pour half quantity of Marinara sauce, add zucchini, half quantity of Mozzarella cheese and Romano cheese. Toss until well combined. Top with remaining sauce and cheeses and bake until cheese melts and is slightly browned(about 10 minutes).