Summer Scafata

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a 12" saucepan or Dutch oven.
  • Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes.
  • Add the zucchini, tomatoes, and pepper, and cook over medium low heat until the zucchini and tomatoes have broken down a bit, about 10-15 minutes.
  • Season with salt.
  • Tear the basil leaves into pieces, sprinkle over the scafata, and serve.
  • This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar.
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