Ingredients Jump to Instructions ↓

  1. Zucchini with Pancetta

  2. Serves 6. 12 small zucchini

  3. 1 1/2 pounds ripe tomatoes, peeled and seeded

  4. 1/2 pound pancetta, chopped

  5. 2 tablespoons Italian parsley, minced

  6. 2 cloves garlic, minced

  7. 1 large onion, diced

  8. Salt

  9. Freshly ground black pepper

  10. Peel the zucchini. Slice into thin rounds and place in a mixing

  11. bowl. Salt well and allow them to sit for three hours, stirring

  12. occasionally. Put in a colander and rinse well.

  13. In a saute pan, cook the pancetta over medium heat until lightly

  14. browned, about 6 minutes. Add the parsley, garlic, and onion and allow to cook for 6 more minutes, or until golden and aromatic.

  15. Add the tomatoes and zucchini and simmer for 20 minutes over

  16. medium-low heat, stirring occasionally. Season with pepper and serve

  17. hot.


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