Summer Scafata Recipe

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Ingredients:

Serving

1/4 cup extra virgin olive oil
1/2 spanish onion, thinly sliced
1 tsp hot red chili pepper flakes
1 large fennel bulb, diced
2 lbs zucchini, cut into 1/2-inch rounds
2 lbs ripe tomatoes, cut into chunks
1 tbsp fresh ground black pepper
kosher salt
1/4 cup basil leaves
drizzle of good balsamic vinegar (optional)

Directions:

Heat the olive oil in a 12 saucepan or Dutch oven.
Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes.
Add the zucchini, tomatoes, and pepper, and cook over medium low heat until the zucchini and tomatoes have broken down a bit, about 10-15 minutes.
Season with salt.
Tear the basil leaves into pieces, sprinkle over the scafata, and serve.
This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.41 Kcal (676 kJ)
Calories from fat	89.13 Kcal
		% Daily Value*
Total Fat	9.9g	15%
Sodium	32.86mg	1%
Potassium	1232.75mg	26%
Total Carbs	14.1g	5%
Sugars	4.56g	18%
Dietary Fiber	4.51g	18%
Protein	6.59g	13%
Vitamin C	77.8mg	130%
Iron	2mg	11%
Calcium	72.9mg	7%

Amount Per 100 g
Calories	45.65 Kcal (191 kJ)
Calories from fat	25.21 Kcal
		% Daily Value*
Total Fat	2.8g	15%
Sodium	9.29mg	1%
Potassium	348.63mg	26%
Total Carbs	3.99g	5%
Sugars	1.29g	18%
Dietary Fiber	1.27g	18%
Protein	1.86g	13%
Vitamin C	22mg	130%
Iron	0.6mg	11%
Calcium	20.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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