Clean and cut the ends from 4-6 small zucchini or summer squash
Cut into 1/4 inch slices and toss with salt. Place into a colander to drain.
Heat 2 tablespoons olive oil in a heavy-bottomed pan.
Add 2 slices bacon or pancetta, cut into small pieces.
1 onion, peeled and diced.
Cook for 10 minutes, until tender, then add:
3/4 pound tomatoes, peeled and diced. [She also suggests seeding them, but we never do.]
Cook for 7 minutes or until the tomatoes begin to break down. Add the sliced zuchini and cook, stirring occasionally, until the succhini is tender and the sauc is thick. Turn the heat down if the sauce is boiling rapidly or if it starts to stick. At the last few minutes season with:
Fresh-ground black pepper, 2 teaspoons chopped parsely, and 2 teaspoons chopped basil.
Taste for salt, and serve warm or at room temperature as an anti-pasto dish or on top of grilled or toasted bread rubbed with a garlic clove.