A Pound Of Zucchini Cut Into About 1/2 Inch Thick Circles

A Pound Of Ziti

Two Tablespoons Of Capers

Two Tablespoons Of Chopped Fresh Italian Parsley

Three Minced Garlic Cloves

The Juice Of 1/2 Lemon

1/2 Cup Of Olive Oil

A Teaspoon Of Sea Salt

1/2 Teaspoon Of Fresh Ground Black Pepper

Into a three inch deep, 12-14 inch wide sauce pan, add the olive oil. Heat the olive oil on medium high for 4 minutes. Sprinkle the zucchini with sea salt and ground black pepper. Place the zucchini slices into the hot oil. Cook the zucchini until brown on both sides. Place the zucchini on a paper towel to drain. Retain the olive oil left in the pan.

Cook the ziti in a pot of salted, boiling water according to the package instructions. Drain the ziti in a colander.

Put the pan with the olive oil on medium heat. Add the capers, the garlic, the lemon, a pinch of sea salt, and a pinch of ground black pepper.  Cook while stirring for two minutes. Scrape up any of the brown bits that have accumulated on the bottom of the pan. Add the ziti and the parsley. Cook the pasta while stirring for three minutes. Add the fried zucchini. Cook for an additional minute. Turn off the heat.

Serve with grated cheese.