Zucchini Ragout with Bacon and Tomato
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20 min |
| Source | Brenda Thornton |
| Yield / serves | 6-8 servings (except for multiple helpings) |
| Rating | Excellent |
Ingredients
- 4-6 small zucchini
- 2 T olive oil
- 3 oz pancetta (or bacon if you have to), cut into small pieces
- 1 onion, peeled and diced
- 3/4 lb tomatoes, peeled, seeded, and diced
- 12 oz Gruyere cheese, shredded
- fresh ground pepper
- 2 t chopped parsley
- 2 t chopped basil
- salt to taste
Preparation
Shred and layer one zucchini at a time on a box grater in a sieve with salt sprinkled between each layer. Allow to drain while preparing the rest of the ingredients.
Heat the oil in a heavy bottomed pan and add the pancetta and onion. Cook for 10 minutes, until tender, then add the tomatoes. Cook for 7 minutes or until the tomatoes begin to break down.
Squeeze the excess water from the zucchini with a towel. Add to the mixture in the pan and cook, stirring occasionally, until the zucchini is tender and the sauce is thick. Turn the heat down if the sauce is boiling rapidly or if it starts to stick. While zucchini is cooking shred the cheese.
When the zucchini is tender, add the cheese to the pan, and stir until cheese is melted. Season with parsley, basil, salt and pepper.
