Concia di Zucca

3 medium, fresh zucchini
2 tablespoons salt
1 can whole peeled tomatoes, drained
1 tablespoon garlic, chopped fine
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 cup fresh mint leaves, roughly chopped (or chopped fresh basil)

Cut the zucchini lengthwise then into small dice and place into a colander with two tablespoons of salt and toss for one minute. While waiting, cut the tomatoes lengthwise then in small dice and place in another colander to drain completely.

Place the garlic, vinegar, olive oil and mint in a large bowl and mix with a spoon.
After 15 minutes, rinse the zucchini, drain and place in the bowl with the tomatoes and all other ingredients and toss. Let this sit for at least 30 minutes before tossing with hot pasta.

Concia di Zucca is a simple, fresh sauce included canned tomatoes with the traditional zucchini, garlic, vinegar, olive oil and chopped mint. Instead of cooking the zucchini with heat it is cooked it with salt then rinsed to release any bitter taste. This recipe is also fabulous with chunks of fresh mozzarella or feta cheese.