->Zucchini 08 <-

Serves 6. 12 small zucchini

1 1/2 pounds ripe tomatoes, peeled and seeded

1/2 pound pancetta, chopped

2 tablespoons Italian parsley, minced

2 cloves garlic, minced

1 large onion, diced

Salt

Freshly ground black pepper

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

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

occasionally. Put in a colander and rinse well.

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

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

Add the tomatoes and zucchini and simmer for 20 minutes over

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

hot.