1 lb. pasta shells
3 tbsp. butter
3 tbsp. olive oil (Bertolli)
1 handful minced parsley
2-3 crushed garlic cloves
3-4 med. onions, sliced
Pinch of oregano, salt, and pepper
3-4 med. tomatoes, cut in eighths
3-4 zucchini, scrubbed and sliced 1/4 inch thick
1 c. chicken broth
3 tbsp. butter
1/2 c. Swiss cheese
1/2 c. Parmesan cheese

Place tomatoes in boiling water. Remove after a minute or two and peel and slice. Cook onions in butter and oil in heavy skillet adding parsley, garlic, and oregano. When onions are golden, add tomatoes, zucchini, and chicken broth. Add salt and pepper to taste. Cover and cook until zucchini is tender. Cook pasta and combine with 3 tablespoons butter then with sauce. Place in shallow casserole and sprinkle with cheeses. Broil until cheese melts. Watch carefully