Zucchini Marinara

This is definitely NOT my own personal recipe. It comes from the Proietti's who own a fantastic Italian restaurant in Rochester, NY called Proietti's.  They serve this as an appetizer.  It is fantastic as a side or as an appetizer. Enjoy!

Zucchini Marinara

• Approximately 2 medium 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.  May be eaten hot or warm, as an appetizer, or over your favorite pasta. Serves 4-6