Instructions: Put the oil in a frying pan over low heat, and add garlic and pine nuts. Slice the zucchini and add to the frying pan, stirring to move garlic off the heat and zucchini on. Let cook over very low heat while you prepare the rest of the ingredients, stirring every once in a while. (Note: Low heat = 2-3 on electric stove.) Start the pasta (in any quantity you want.)

3-4 medium-large ripe tomatoes
1/4 cup fresh parsley (or 1 Tbsp dry)

1/4 cup fresh basil (or 1 Tbsp dry)

2 Tbsp olive oil
2 Tbsp lemon juice
1/2 pound shredded mozzarella cheese

While zucchini cooks, dice 3-4 ripe med-large tomatoes and put in large heat-capable bowl. Chop the parsley and basil and add to bowl. Add olive oil and lemon juice and mix. (If using dry herbs, reverse the order - put herbs and oil and juice in bowl first and mix, so the herbs can release their flavor while you chop tomatoes.) Add the cheese and mix. Set aside. Pasta should be done. Drain water off and set aside. By this time the zucchini should be almost or completely done. Remove from stove and add to tomato/cheese mixture in bowl. Add pasta. Stir all together well and serve.

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