Sorrento
Cut the zucchini into not too thick round slices and fry a few at a time in hot oil until they are golden in colour. Put the zucchini in a fry pan and layer with the two grated cheeses, basil, butter in flakes, pepper and salt.
Cook the vermicelli al dente, drain and transfer in a large frying pan with the zucchini. Stir in a little of the pasta cooking water and add a drizzle of raw extra virgin olive oil. Sauté and serve steaming
