2 large zucchini
5 large basil leaves
½ onion, thinly sliced
2 c. chopped peeled fresh tomatoes (or one 14.5-ounce can petite diced tomatoes)
1 c. water
1 t. sugar
1 t. kosher salt
1 Melissa’s
dried chile de arbol or pinch of red pepper flakes (adjust
to taste)
1 T. lemon
olive pesto
Parmesan cheese, for serving
Toasted rustic bread slices or croutons (optional)
Slice zucchini in half lengthwise, then crosswise into ¼” thick
half-moons.
Stack basil leaves, roll tightly, and slice into thin
strips.
In a large saucepan, combine zucchini, basil, onion, tomatoes,
water, sugar, salt, and chile or red pepper flakes.
Bring to a boil over high heat, then reduce to medium-low and
simmer uncovered for about 15 minutes, until zucchini and onion are
tender.
Stir in lemon olive pesto. Check occasionally, stirring to
prevent liquid from evaporating completely; adjust heat if needed.
Taste and adjust seasoning with salt.
Serve hot, warm, or at room temperature, over toasted bread or croutons if desired. Drizzle with olive oil and sprinkle with Parmesan cheese.
This dish is a heartfelt nod to my mother’s cooking, blending nostalgia with a
fresh, modern twist. It’s simple, versatile, and perfect for summer harvests.
