Zucchini, Tomato & Pancetta Print Email

2 pounds small zucchini
3 TBS olive oil
1 1/2 cups onion, sliced thin
4 garlic cloves, sliced thin
6 oz Pancetta (Italian bacon)
3 TBS Italian Parsley, chopped
2 cups fresh tomatoes, peeled and chopped
fresh black pepper

Clean the zucchini, trim ends and slice into thin rounds. Place in a colander over a bowl and sprinkle liberally with salt, allowing them to steep and shed most of their water at least 3 hours. Before cooking, rinse off salt and pat dry with a kitchen towel.

In your largest saute pan; put in the olive oil, onion, garlic and pancetta; and turn on the heat to medium high. Cook, stirring a few times, until the onion becomes colored a light gold.

Add the parsley, stir-fry quickly, then put in the zucchini. Toss thoroughly then add the tomatoes and ground pepper. Turn over all the ingredients, turn the heat to high, and cook, turning occasionally, until the tomato juices are no longer runny and the fat begins to separate from the sauce, about 15 minutes. -Marcella Hazan, Marcella Cucina