This dish is very delicious and healthy. After testing different types of cheeses as toppings, I have come to the conclusion that Vermont Cheddar is the best. I am aware that this cheese is not used in Italy, so if you'd like to stick to the original recipe try Romano cheese. The Vermont offers a sharpness that contrasts the sweet vegetables beautifully, give it a try!
For 4 People
1 LB Rigatoni
1/2 Cup Diced Onion
2 Cups Shredded Vermont for topping
Chop the zucchini into thin slices and halve them. Put some olive oil in a non stick pan over medium heat. Add zucchini and onion to the pan, add salt. Cover with a lid and cook for about twenty minutes, stirring occasionally to prevent the zucchini from burning or sticking to the pan. While the zucchini cook, prepare the Rigatoni according to package directions, add about 1/4 cup salt to the boiling water.The zucchini are ready when they can be squished by a fork. Use a potato or meat masher to squish them, they needn't be pureed as they maintain a nice texture. Strain pasta, add zucchini to the pasta and mix well. Serve with plenty of cheese on top.