Skip to main content
Epicurious

Zucchini in Tomato Sauce

By James Beard

4.0

(10)

Recipe information

  • Yield

    Serves 6

Ingredients

3 tablespoons olive oil
1 clove garlic, finely chopped
2 1-pound, 13-ounce can Italian plum tomatoes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon finely ground black pepper
3 tablespoons tomato paste
12 small zucchini, peeled
2 tablespoons chopped basil

Preparation

  1. Step 1

    Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.

    Step 2

    Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the zucchini and cook until just pierceable (about 15 minutes). Stir in the chopped basil and cool. Serve cold.

TagsZucchiniSquashVegetablePlum TomatoTomatoBasilHerbs & SpicesSideMainDinnerLunchGluten FreeNut FreeDairy FreeVeganVegetarianMake AheadSimmerSummer
Read More
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Pasta Alla Mezcal
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.