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- Zucchini with Pancetta
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- Ingredients:
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- 12 small zucchini
1 and 1/2 lbs ripe tomatoes, peeled and seeded
1/2 lb pancetta, chopped
2 tablespoons Italian parsley, minced
2 cloves garlic, minced
1 large onion, diced
Salt
Freshly ground black pepper
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- Directions:
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- Peel the zucchini.
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- Slice them into thin rounds and place in a mixing bowl.
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- Salt them well and allow them to sit for three hours, stirring occasionally.
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- Put them in a colander and rinse well.
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- In a saute pan, cook the pancetta over medium heat until lightly browned, about 6 minutes.
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- Add the parsley, garlic, and onion and allow to cook for 6 more minutes, or until golden and aromatic.
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- Add the tomatoes and zucchini and simmer for 20 minutes over medium-low heat, stirring occasionally.
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- Season with pepper and serve hot. Serves 6.
That's it!
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