Aunt Ada's Zucchini Sauce
Virgil Landretti
from Ada Giancola, Corrine Landretti’s sister.
ingredients
- 4-5 Medium Zucchini [sliced about 1/4"]
- 1 Green Bell Pepper [sliced in strips 1/4" and then in half]
- 1 medium sized sweet onion, diced coarsely
- 3-4 Tbls. extra-virgin Olive Oil
- 1 Can or homemade Tomato Sauce
- 1-2 toes of finely diced Garlic
- 1 teaspoon Sea Salt
- Couple pinches of Red Pepper flakes
- 1/2 or more Cups of freshly grated Parmesan and/or Romano cheese
- 2 or 3 Eggs [optional]
directions
- 1
Over medium heat, sauté the garlic along with pepper in the olive oil, add the zucchini, onion, green pepper for 5 minutes or so. Add the tomato sauce and salt to taste. Simmer 30 minutes. Toss in the cheese, stir.
- 2
To finish you can put the eggs on top to poach for another 5 minutes, covered.
- 3
This can also be used as a sauce for many shapes of pasta or polenta.
Source: Virgil Landretti
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