Zucchini Ragout with Bacon and Tomato
Summary
| Yield | |
|---|---|
| Source | Adapted from The Art of Simple Food |
| Prep time | 30 minutes |
| Recipes | Sides |
Description
This French-style zucchini stew is delicious as a side dish, served on top of couscous, pasta, or grilled or toasted bread rubbed with a garlic clove.
Ingredients
| salt | ||
| 2 | Tablespoon | olive oil (extra virgin) |
| 2 | Slice | bacon (cut into small pieces) |
| 1 | onion (peeled and diced) | |
| black pepper (freshly ground) | ||
| 2 | Teaspoon | parlsey (fresh, chopped) |
| 2 | Teaspoon | basil (fresh, chopped) |
| 4 | zucchini (small) | |
| 1 | Pound | tomato (seeded and diced - about 2 large) |
Instructions
Clean and cut the ends from the zucchini. Cut into ¼-inch slices or cubes and toss with a little salt. Place in a colander to drain.
Meanwhile, heat olive oil in a heavy-bottomed pan. Add bacon and onion. Cook for 10 minutes, until tender, then add tomatoes. Cook for about 7 minutes or until the tomatoes start to soften. Add the zucchini and cook, stirring occasionally, until the zucchini is tender and the sauce is thick.
Season with freshly-ground black pepper, fresh parsley, and basil. Taste for salt, and adjust as needed.
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