Penne With Tomatoes, Zucchini & Mozzarella

1 lb penne
1/4 cup olive oil
1 1/4 lbs zucchini, halved lengthwise and sliced into 1/2 inch pieces
1/2 lb cherry tomatoes, halved
2 cloves garlic, sliced
1/4 tsp crushed red pepper
Kosher salt and black pepper
1/2 lb fresh mozzarella pearls
1/4 cup torn fresh mint leaves

1) Cook the pasta according to the package directions.  Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.
2) Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.  Add the zucchini and cook, tossing occasionally, until golden brown and tender, 5 to 6 minutes.  Add the tomatoes, garlic, red pepper, 3/4 tsp salt, and 1/4 tsp black pepper, and cook, tossing, until the tomatoes soften, 2 to 3 minutes more.
3) Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water, and toss to combine.  Sprinkle with the mint.

Review:  Whoo-hoo, I have a week full of new recipes.  That's what happens when I get both my Real Simple and Vegetarian Times magazines in one week.

This recipe originally called for eggplant, but I've learned zucchini is a great substitute (since I don't like eggplant).  This used zucchini from my garden, and I fear it may be the last for the season.  I removed most of the plants yesterday, but left the few growing zucchinis to get bigger for tonight's dinner.  Two of the baby zucchinis began to shrivel and I tossed them.  I have two more babies, but they may also shrivel.  But, this dish was amazing.  We really liked the fresh mozzarella.  We weren't sure about the mint and used it sparingly, but it turned out to be a great addition.