Zucchini Ragout with Bacon and Tomato
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.
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.