Zucchini Tomato Sauce

Warning: I’ve never written down a recipe of my own before. All measurements are totally imprecise. The cook times are very imprecise because I rarely get to cook something from start to finish without interruptions. It seems better the more it simmers and lets the flavors blend.

1. Put a tablespoon or so of olive oil down in a large pot and add your garlic and onion. Cook on medium until tender, but not brown. Add about a 1/2 cup of water.

2. While your garlic is getting tender, cut open the zucchini and scrape out the seeds. Dice the zucchini and throw it into the pot.

3. Dice the tomatoes and throw them in the pot.

4. Add the bacon bits. (I’m thinking 1/2 cup? Use the quantity you think would be good. There wasn’t a two-handful measurement.)

5. Add the herbs. Now I always have these fresh on hand and I don’t measure…I usually have to prune my herbs. Dried spices would be fine.

Let this simmer until everything is cooked down and saucy…yum.

Now the Parmesan cheese is essential, but not precise. Sometimes I add it to the hot sauce and let it get gooey in the mix, sometimes I just add the grated cheese after I have topped my pasta, and sometimes I just forget the pasta and eat this sauce plain with the cheese.

Anyway, it’s become my one of my favorite ways to eat zucchini. I use the bacon bits as a shortcut. I’m sure you could fry your own bacon and chop it up and it would be even better. You could even cook your garlic and onions in a bit of the oil. Can’t wait to see someone improve my recipe!