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1
Preheat the oven to 350 degrees.
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2
Bring a large pot of salted water to a boil.
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3
Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
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4
Place the zucchini in a colander and sprinkle with the salt.
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5
Cover with a plate (press down on the zucchini), weighted down with a heavy object.
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6
The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
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7
Allow the zucchini to sit for about 20 minutes.
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8
Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
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9
In a large, deep saute pan, heat 2 tablespoons of the oil over medium-high heat.
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10
Add the vegetable-pancetta mixture and the garlic.
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11
Saute for 5 to 6 minutes.
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12
Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
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13
Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
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14
Add the tomato sauce and broth.
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15
Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
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16
You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
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17
Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
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18
Do not overcook; the pasta should hold its shape.
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19
While the pasta is cooking, rinse the zucchini.
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20
Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
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21
Heat 1 to 2 tablespoons of the remaining oil.
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22
Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
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23
Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
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24
They should be softened but not mushy.
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25
Remove and set aside.
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26
Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
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27
Remove 1 cup of the pasta sauce from its pan and warm the remainder.
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28
Add the pasta and reserved pasta water to the sauce in the pan and toss well.
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29
Add the zucchini and mozzarella and stir well.
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30
Spoon the pasta mixture into the prepared casserole pan.
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31
Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
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32
Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
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33
Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.
