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Zucchini Ragout with Bacon and Tomato

Recipe for July 24, 2011

All those zucchinis.  All those tomatoes.  Put them together and kill two birds with one stone!


Clean and cut the ends from: 4 to 6 small zucchini*

Cut into 1/4 inch slices and toss with: salt

Place in a colander to drain.

Heat in a heavy-bottomed pan: 2 tablespoons olive oil

Add: 2 slices bacon*, cut into small pieces and 1 onion*, peeled and diced

Cook for 10 minutes, until tender, then add: 3/4 pounds tomatoes*, peeled, seeded, and diced

Cook for 7 minutes or until the tomatoes begin to break down.  Add the sliced zucchini 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.  At the last few minutes season with: fresh ground black pepper, 2 teaspoons chopped parsley* and 2 teaspoons chopped basil*

Taste for salt, add some if needed, and serve warm or at room temperature as an antipasto dish or on top of grilled or toasted bread* rubbed with a garlic clove*.

Serves 4

From The Art of Simple Food - Alice Waters - 2007

*  Ingredients can be found at the market