1. Heat the olive oil in a 12" saucepan or Dutch oven. 2. Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes. 3. 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. 4. Season with salt. 5. Tear the basil leaves into pieces, sprinkle over the scafata, and serve. 6. This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar. ---------------------------------------------------------------------------
Nutrition
Ingredients
