3 tb Olive Oil

      1 tb Lemon Juice

      4 tb Parmesan Grated

    1/2 lb Small Zucchini, Cut Into

    1/4    In Thick Slices, 1/4.

           Broth
    1/2 lb Ripe Plum Tomatoes Diced OR

  1 1/4 c  Canned Diced Tomatoes

    1/3 c  Chopped Fresh Parsley

    1/4 c  Chopped Fresh Basil OR

      2 ts Dried

      2 cl Garlic minced

      2 md Shallots Minced

    1/2 ts Marjoram

    1/2 ts Salt

    1/2 lb Fusilli OR Short Pasta

  Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another.Dip One
  Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On
  Broiler Pan.  Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram,
  Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR
  Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold
  Water. Drain. Add To Tomato Mixture. Mix in 1/4 C. Chicken Broth And Lemon
  Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden
  Brown.  About 3 Min.  Add To Pasta And Toss.  Garnish With Basil Leaves.
  Sprinkle With Remaining 1 T. Cheese.  Serve At Room Temperature.