Le sigh… it’s been a very hot summer. Even still, I feel like it’s flown by. It’s almost the end of Summer now. Do you know what that means? It’s almost the end of zucchini season too. Say a little prayer for these guys and devour ‘em.
Zucchini alone can be a bit bland. They’re due for roasting, or sauteeing, or do what I did here, and stuff them with oodles of deliciousness.
I found these San Marzano Italian plum tomatoes at the European Market and I had an overwhelming urge to make red sauce… immediately! It was like someone possessed my body , sped my car home, chopped onions and made this sauce. Before I knew it, I had amazing marinara sauce to use for these zucchinis.
Look how happy she is. That’s because she makes some damn fine tomatoes! I have to say, after I made marinara sauce with these tomatoes, I’ve never wanted any other marinara sauce ever again. They’re THAT good!
My marinara recipe changes a bit every time I make it, but the basics never change:
- Red Pepper
- Bay Leaf
I’ve also added balsamic vinegar, cayenne, bell peppers, and mushrooms to my sauce depending on my mood.
Make your sauce, stuff some zucchinis then save the remaining sauce for another day. The flavors really meld after a day or two. And of course, you can use store bought red sauce for this recipe if you’d like a quicker version.
Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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