- Yield: 4 Servings
- Total Time: 1 Hour
- Extra virgin olive oil
- 1 onion, cut into ¼-inch dice
- Kosher salt
- Pinch of crushed red pepper
- 2 cloves garlic, smashed and finely chopped
- 1 (14-ounce) can San Marzano tomatoes, passed through a food mill or puréed
- 2 zucchini, cut in half lengthwise and then into ¼-inch slices on the bias
- ½ bunch of fresh oregano, leaves finely chopped
- ¼ cup pine nuts, toasted
- ½ cup freshly grated Parmigiano
How to Make It
- Coat a large, straight-sided sauté pan with olive oil, toss in the onion, and bring to medium-high heat. Season with salt and the red pepper and cook until the onion is soft and aromatic, 8 to 10 minutes.
- Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
- Add the tomatoes and 1 cup water, taste, and season with salt. Bring to a boil (BTB), then reduce to a simmer (RTS) and cook for 15 minutes or until the mixture has reduced by about half.
- Stir in the zucchini, cover, and cook for another 15 minutes or until it is soft and pliable.
- Remove the lid and toss in the oregano and pine nuts. Cook for another 5 to 10 minutes or until the excess liquid has evaporated and the zucchini is hanging out in a thick tomato sauce.
- Stir in the Parm, taste, and adjust the seasoning if needed. Serve hot or at room temp.