Tomato and zucchini melt from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 32) by Colu Henry

  • basil
  • pecorino Romano cheese
  • penne pasta
  • zucchini
  • cherry tomatoes
  • dried red pepper flakes
  • buffalo mozzarella cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 19, 2020

    This is a good recipe if you have a glut of tomatoes and zucchini. We were fans of the mozzarella. We used the dried red pepper flakes and it really needs that addition in my opinion.

  • Rutabaga on October 04, 2017

    This simple, late-summer pasta is a solid choice for a quick dinner. I left out the red pepper flakes and used Parmesan in place of the Romano, so mine had a little less zip, but it was still good eating. The buffalo mozzarella is nice, but perhaps a little mild. Goat cheese would also be a good option, and for more flavor I recommend sprinkling pepper flakes - any kind you like - over the cheese. Squeezing a little lemon juice over the vegetables would also be a welcome addition.

  • Lepa on May 03, 2017

    This was easy and pretty good. I'm not convinced the mozzarella adds much so I may leave it out next time. My husband disagrees but I suspect he likes fresh mozzarella more than I do.

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