Summer Scafata

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   ["Heat the olive oil in a 12"" saucepan or Dutch oven.", "Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes.", "Add the zucchini, tomatoes, and pepper, and cook over medium low heat until the zucchini and tomatoes have broken down a bit, about 10-15 minutes.", "Season with salt.", "Tear the basil leaves into pieces, sprinkle over the scafata, and serve.", "This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar."]

* Per serving · 4 servings · Values may vary.

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