I served this over israeli cous cous that i did in some organic veggie broth- perfect combo!!
1 Large zucchini and 1 medium sliced very thinly (in coins)
1 small red onion finely diced
1 large clove of garlic, minced
1/3 cup white wine
2 tsp olive oil
1 tbsp finely minced fresh basil
One Large (28oz) can of crushed tomatoes
4 oz goat cheese (I used tomato basil that I got fresh at the farmer’s market- unbeatable!)
1. In a deep saucepan, sautee the onion until soft, add the garlic and zucchini and allow it to cook until most of the zucchini has wilted and cooked. Add the wine and allow to reduce (about five minutes).
2. Add the crushed tomatoes and stir, adding in the basil, salt and pepper to taste. Allow to simmer for ten minutes, continually stirring.
3. Crumble the goat cheese directly into the sauce and stir, allowing the goat cheese to melt into the sauce and thicken it.
4. Serve over israeli cous cous or another grain of your choice. Of course, this also makes a lovely pasta sauce. Enjoy!