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If you know me, then you know I love a good piece of bacon. Why, I think bacon qualifies as a protein and seasoning all at the same time. It’s cousin, pancetta, works for lots of recipes too. What it lacks in smokiness it makes up in saltiness and fat! So, of course it’s a perfect use for sautéing up zucchini. I add pomegranate balsamic vinegar toward the end to brighten up the whole dish and cut right through the fattiness. It’s delicious!

-1 cup of diced pancetta

-2 medium sized zucchini cut into 1 inch discs 

-1 teaspoon of olive oil

-a pinch of salt

-a pinch of pepper

-2 tablespoons of pomegranate balsamic vinegar

1. Add the pancetta and olive oil to a pan and cook on medium-low heat until the pancetta has cooked through. 

2. Add the zucchini to the pan and sauté until tender. This should take 3-4 minutes. 

3. Lastly, season with salt and pepper and drizzle in balsamic vinegar. Cool for an additional 2 minutes and serve. 
  

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