30 minutes
A delightful Zucchini Ragout featuring fresh Costata Romanesco zucchini, ripe tomatoes, and smoky bacon or pancetta.
Costata Romanesco Zucchini, Cleaned, sliced, and salted
each
Ripe Tomatoes, Peeled, seeded, and diced
0 oz
Bacon, Cut into small pieces
slices
tablespoons
Onion, Diced
each
to taste
to taste
Flat Leaf Parsley, Chopped
teaspoons
Fresh Basil, Chopped
teaspoons
1. Prepare Zucchini
Clean and slice the zucchini, sprinkle with salt, and place them in a colander to drain excess moisture.
2. Cook Bacon and Onion
In a heavy-bottomed pan, heat olive oil over medium heat. Add the bacon or pancetta and diced onion, cooking for about 10 minutes until the bacon is crispy and the onion is soft and translucent.
3. Add Tomatoes
To the pan with bacon and onion, add the peeled, seeded, and diced tomatoes. Cook for about 7 minutes, stirring occasionally, allowing the tomatoes to break down and release their juices.
4. Cook Zucchini
Add the drained zucchini slices to the pan, cooking until tender and the sauce has thickened, stirring occasionally.
5. Season and Serve
Season the ragout with fresh-ground black pepper, and add chopped parsley and basil. Adjust the salt if necessary, then serve warm.
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