Baked Zucchini Amatriciana

• zucchini1

  sliced into 6 cm thick rounds

• soft mozzarella↗125 g

  grated

• olive oil↗2 tbsp
• pancetta↗125 g

  diced

• large onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• large sprig of thyme↗
• bay leaf↗1
• golden fine sugar↗
• red wine vinegar2-3 tbsp
• canned crushed tomatoes↗2 cans (400 g each)
• red wine↗1 large glass
• dried chili flakes↗

  a pinch

Step-by-step instructions

1. 1

   For the sauce, heat 1 tbsp olive oil in a pan, sauté the pancetta for 5 min until browned. Add the finely chopped onion, garlic, thyme, bay leaf and sugar, fry until the onion turns golden. Pour in the 2–3 tbsp red wine vinegar, quickly flame‑off, then add the crushed tomatoes. Add the wine, stir and simmer for 30 min until the sauce thickens, then add the dried chilies and a pinch of salt.

2. 2

   While the sauce cooks, preheat the oven to 200 °C (180 °C with convection). Cut out the centre of the zucchini, leaving a 1 cm rim of flesh around the edges to form a “cup”. Grease a baking dish with oil, place the zucchini in it and bake for 30 min.

3. 3

   Spoon the sauce into the centre of each zucchini, cover the dish with foil and bake for another 30 min. Remove the foil, sprinkle with grated mozzarella and return to the oven for a further 10 min until the cheese melts and the zucchini is tender.