Tomato, Zucchini, and Smoked Mozzarella Pasta

Tomato, Zucchini, and Smoked Mozzarella Pasta

This dish combines grilled zucchini- marinated in Basil Olive Oil and Oregano Balsamic with fresh cherry tomatoes, smoked mozzarella and your favorite handmade, organic Sfoglini pasta. Perfect for a crowd or even a quiet summer evening.

Products used: Basil Olive Oil, , Sicilian Sea Salt


4 Zucchini, sliced ¼-inch thick
2 Tbsp SOOC Basil Infused Olive Oil ( + ¼ cup for the pasta)
2 Tbsp SOOC Oregano White Balsamic Vinegar ( + 3 Tbsp for the pasta)
SOOC Sicilian Sea Salt, to taste
1 pint Cherry Tomatoes, halved
2 balls smoked Mozzarella, diced
1 (16 oz) bag Sfoglini pasta: shells or trumpets
Fresh Parsley, chopped


Marinate the zucchini with the 2 Tbsp Basil Olive Oil, 2 Tbsp Oregano Balsamic, and Sicilian Sea Salt. Meanwhile, heat the grill. Once the grill is ready, grill the zucchini on both sides until cooked. Remove and allow to cool; cut the zucchini into a large dice and put into a large bowl.

Heat a pot of boiling water and season well with salt. Add the pasta and cook until al dente.

Add the tomatoes, smoked mozzarella, 3 Tbsp Oregano Balsamic, and ¼ cup Basil Olive Oil to the bowl with the zucchini.

When the pasta is done, strain it into the bowl with the vegetables; add 2 Tbsp of pasta water. Toss everything together and finish with fresh chopped parsley. Serve warm or at room temperature.