30 minutes
A delightful mix of zucchini, bacon, and tomatoes with fresh herbs, perfect as an antipasto or served on grilled bread.
Zucchini, sliced into ¼-inch rounds
each
to taste
tablespoons
Bacon, cut into small pieces
slices
Onion, peeled and diced
each
Tomatoes, peeled, seeded, and diced
0 lb
Black Pepper, fresh-ground
to taste
Flat Leaf Parsley, chopped
teaspoons
Basil, chopped
teaspoons
1. Prepare the Zucchini
Clean the zucchini thoroughly, cut off the ends, and slice them into ¼-inch rounds. Toss the zucchini slices with a generous amount of salt and place them in a colander to drain any excess moisture.
2. Cook Bacon and Onion
In a heavy-bottomed pan, heat the olive oil over medium heat. Once the oil is hot, add the pieces of bacon along with the diced onion. Cook for about 10 minutes, or until the bacon fat has rendered and the onion is tender and translucent.
3. Add Tomatoes
Add the diced tomatoes to the pan. Cook for around 7 minutes, allowing them to break down and meld with the bacon and onion, creating a rich and cohesive sauce.
4. Add Zucchini
Add the zucchini slices to the pan. Cook until the zucchini is tender and the sauce has thickened, stirring occasionally. Adjust the heat if necessary.
5. Season and Serve
In the final few minutes of cooking, season the dish with fresh-ground black pepper and taste for salt, adjusting as necessary. Stir in the chopped parsley and basil. Serve the medley warm or at room temperature.
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