Instructions: Slightly crush the garlic with the blade of a knife and remove the skin, start cooking the pasta in slightly salted water. Using a large frying pan, heat the olive oil and throw in the crushed garlic. As soon as it starts to brown, remove it from the pan. Saute the zucchini in the hot oil until the cubes start to brown, season with salt and pepper and transfer to an oiled, hot casserole dish. Check the pasta and when it has reached the al dente stage, drain and add it to the zucchini. Now add the chopped tomatoes, the Parmesan, rosemary, the olives and a third of the mozzarella cubes.

Carefully toss the ingredients together making sure that you have a good mix. Add a second sprinkling of salt and pepper. Finally, cover the top with the remaining mozzarella and bake for about 15 minutes in a moderate oven

(350F / 180C) until the cheese has melted and the top starting to brown and bubble. As an accompaniment, I often serve a combination of grated carrot and lightly fried (in oil) sunflower seeds.

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