3 tbsp. olive oil or vegetable oil
2 or 3 med. zucchini, cut in 1/2 inch cubes
Salt and pepper
8 oz. pkg. rigatoni, prepared as package directs, al dente
1 c. chopped black olives
3 ripe tomatoes, diced (add a little V-8 or tomato juice if tomatoes are
dry)
1 c. grated Parmesan cheese
8 oz. shredded Mozzarella cheese
Basil or oregano to taste

Brown the zucchini in oil and season. In a large bowl, add the cooked rigatoni, tomatoes, juice if necessary, and 1/2 cup of the Parmesan. Season with basil or oregano to taste. Spoon the mixture into a greased shallow baking dish. Top with the Mozzarella. Bake at 375 degrees until the cheese melts and the pasta is hot, about 10 or 15 minutes. Pass the remaining Parmesan at the table.

The zucchini and rigatoni can be prepared 1/2 day before and kept at room temperature. Add the remaining ingredients and bake. Leftovers may be frozen and reheated in the microwave. Serves 4 as a main dish, 8 as a side dish.