Left Bank Zucchini Ragu

• Ragu
• 2 tablespoons olive oil
• 1 1/2 teaspoons Spice Parisienne
• 3/4 pound zucchini, cut in 1 1/4 in. rounds
• 28 ounces can stewed tomatoes
• 4 cups hot, cooked Basmati rice
• grated Romano cheese
• Spice Parisienne
• 1 teaspoon ground white pepper
• 2 1/2 teaspoons ground nutmeg
• 3 teaspoons ground ginger
• 2 teaspoons ground cloves
• 2 teaspoons ground alspice
• 1/2 teaspoon dried rubbed thyme

1. Heat olive oil in a large pan.
2. Add Spice Parisienne and saute 1-2 minutes to infuse the oil.
3. Add the zucchini and saute until slightly browned, flip and saute the other side. The zucchini should still be firm but no longer crisp, maybe 3-5 minutes on a side for 1 1/4 to 1 1/2 inch thick zucchini.
4. Add the tomatoes and simmer until the zucchini is tender and the sauce is thickened a bit.
5. Serve over the hot Basmati rice with grated Romano cheese.
6. Mix all spices well and store in a tightly sealed air tight container.

olive oil, zucchini, tomatoes, basmati rice, romano cheese, ground white pepper, ground nutmeg, ground ginger, ground cloves, ground alspice, thyme

Taken from food52.com/recipes/11956-left-bank-zucchini-ragu (may not work)