Monday, August 22, 2011

Zucchini Marinara ala Proietti's Restaurant

We just got back from our annual pilgrimage to Rochester, New York to visit my husband's family.  The first thing we did when we got to Rochester was to have dinner at Proietti's Restaurant in Webster.  The best thing about eating there is having the Zucchini Marinara which is a free appetizer they serve year-round.  Proietti's is an awesome restaurant.  Check out the Proietti's Restaurant website if you are planning to visit the Rochester area in the near future.  My husband ordered the Ravioli, I ordered the Chicken Scampi and my son ordered the Gnocchi.  Everything we ordered was swoon-worthy.  Just don't over order.  You will barely be able to finish your meals.  They serve large portions!  We took half our meals back to the room where we were fortunate enough to have a small refrigerator.  Luckily, I found the recipe for the Zucchini Marinara online.  I suppose they don't mind sharing this recipe since it is a free appetizer.  In any case, this zucchini is delicious.

Zucchini Marinara

May be eaten hot or warm, as an appetizer, or over your favorite pasta.
Servings: 4 to 6 Servings
Approximately 2  Zucchini
4 oz.  100% Olive Oil
1 oz. Sweet Basil
½  teaspoon Black Pepper
1 tablespoon Chicken Base
1 tablespoon Sugar
1-28 oz. Can Whole Peeled Tomatoes (drained & smashed)
1 clove Fresh Garlic chopped
Cut ends off zucchini and discard. Cut zucchini in half lengthwise. Slice zucchini in pieces approximately 1/4” wide. In a medium size frying pan, combine all of the ingredients except the tomatoes.  Saute’ on medium high heat until the zucchini starts to soften, approximately 5 to 6 minutes, mixing often.   Add the tomatoes and cook an additional 20 minutes mixing often, being careful not to over-cook.  If desired you may skim off any excess oil.