Zucchini Ragout with Bacon and Tomato

Adapted from The Art of Simple Food

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.

Prep Time

30 minutes

Cook Time

30 minutes


4 Servings


2 tablespoons olive oil
2 slices bacon
1 onion
  black pepper
2 teaspoons parsley, fresh
4 zucchini
1 pound tomato
2 teaspoons basil, fresh


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.