Beef / Pork

Zucchini Ragout with bacon and tomato (thanks to Alice Waters) is for Dinner.

Zucchini Ragout with bacon and tomato (thanks to Alice Waters) takes 10 minutes to prepare.

Zucchini Ragout with bacon and tomato (thanks to Alice Waters) takes 45 minutes to cook.

Zucchini Ragout with bacon and tomato (thanks to Alice Waters) makes 4 servings.

The ingredients for Zucchini Ragout with bacon and tomato (thanks to Alice Waters) are:

4-6 small zucchini, diced into 1/4" pieces
salt
1 T. olive oil (can use 2T if you wish)
2 or 3 slices of bacon or pancetta, cut into small pieces
1 onion, peeled and diced
3/4 pound tomatoes, peeled, seeded, diced

Here is how you make Zucchini Ragout with bacon and tomato (thanks to Alice Waters):

Makes 4 1.5 cup servingsClean and cut zucchini, toss with salt. Put into colander to drain/release water.Heat oil in a heavy bottomed pan; add bacon and onion, cook over medium heat, about 10 minutes. Add the tomatoes, cook about 7 minutes, or until tomatoes break down. Add zucchini and cook until zucchini is tender and sauce is thick. Add ground black pepper, basil and parsley to taste. Number of Servings: 4Recipe submitted by SparkPeople user DTBEARD1985.

The nutritional information for Zucchini Ragout with bacon and tomato (thanks to Alice Waters) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 110.7

• Total Fat: 6.0 g
• Cholesterol: 4.0 mg
• Sodium: 86.4 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 4.0 g
• Protein: 3.5 g

Zucchini Ragout with bacon and tomato (thanks to Alice Waters) is Italian cuisine.