Summer Scafata
Ingredients
- 1/4 cup extra virgin olive oil ⓘ
- 1/2 Spanish onion, thinly sliced ⓘ
- 1 teaspoon hot red chili pepper flakes ⓘ
- 1 large fennel bulb, diced ⓘ
- 2 lbs zucchini, cut into 1/2-inch rounds ⓘ
- 2 lbs ripe tomatoes, cut into chunks ⓘ
- 1 tablespoon fresh ground black pepper ⓘ
- kosher salt ⓘ
- 1/4 cup basil leaves ⓘ
- drizzle of good balsamic vinegar (optional) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
403
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).