Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         pasta -- shaped
                        (fusilli -- orecchiette or
                        -- conchiglie)
   5      small         zucchini -- 1/2-inch slices
                        salt and pepper
   1      28 oz can     Italian plum tomatoes -- drained/chopped
   8                    black olives -- sliced, up to 10
   3      tablespoons   Parmesan cheese -- freshly grated
   1      teaspoon      fresh rosemary sprigs
     1/2  pound         mozzarella cheese -- cut in 1/2' cubes

Preparation:

Cook pasta in boiling salted water. In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes. Season with salt and pepper and transfer to an oiled shallow casserole dish. Preheat oven to 350 degrees F. When pasta is almost cooked, drain and add to zucchini. Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella. Sprinkle with a little more salt and pepper if desired and gently mix together. Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.