Zucchini Ragout with Bacon and Tomato

1. 1

   Clean and cut the ends from: 4 to 6 small zucchini, preferably firm Costata Romanesco.

2. 2

   Cut into 1/4-inch slices and toss with: Salt.

3. 3

   Place in a colander to drain.

4. 4

   Heat in a heavy-bottomed pan: 2 tablespoons olive oil.

5. 5

   Add: 2 slices bacon or pancetta, cut into small pieces, 1 onion, peeled and diced.

6. 6

   Cook for 10 minutes, until tender, then add: 3/4 pound tomatoes, peeled, seeded, and diced.

7. 7

   Cook for 7 minutes or until the tomatoes begin to break down.

8. 8

   Add the sliced zucchini and cook, stirring occasionally, until the zucchini is tender and the sauce is thick.

9. 9

   Turn the heat down if the sauce is boiling rapidly or if it starts to stick.

10. 10

    At the last few minutes season with: Fresh-ground black pepper, 2 teaspoons chopped parsley, 2 teaspoons chopped basil.

11. 11

    Taste for salt, add some if needed, and serve warm or at room temperature as an antipasto dish or on top of grilled or toasted bread rubbed with a garlic clove.

* Per serving · 4 servings · Values may vary.

No additional tips available.