Zucchini Tomato Sauce

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   Warning: Ive never written down a recipe of my own before.

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   All measurements are totally imprecise.

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   The cook times are very imprecise because I rarely get to cook something from start to finish without interruptions.

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   It seems better the more it simmers and lets the flavors blend.

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   1.

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   Put a tablespoon or so of olive oil down in a large pot and add your garlic and onion.

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   Cook on medium until tender, but not brown.

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   Add about a 1/2 cup of water.

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   2.

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    While your garlic is getting tender, cut open the zucchini and scrape out the seeds.

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    Dice the zucchini and throw it into the pot.

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    3.

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    Dice the tomatoes and throw them in the pot.

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    4.

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    Add the bacon bits.

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    (Im thinking 1/2 cup?

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    Use the quantity you think would be good.

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    There wasnt a two-handful measurement.)

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    5.

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    Add the herbs.

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    Now I always have these fresh on hand and I dont measure...I usually have to prune my herbs.

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    Dried spices would be fine.

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    Let this simmer until everything is cooked down and saucy...yum.

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    Now the Parmesan cheese is essential, but not precise.

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    Sometimes I add it to the hot sauce and let it get gooey in the mix, sometimes I just add the grated cheese after I have topped my pasta, and sometimes I just forget the pasta and eat this sauce plain with the cheese.

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    Anyway, its become my one of my favorite ways to eat zucchini.

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    I use the bacon bits as a shortcut.

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    Im sure you could fry your own bacon and chop it up and it would be even better.

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    You could even cook your garlic and onions in a bit of the oil.

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    Cant wait to see someone improve my recipe!

* Per serving · 4 servings · Values may vary.