INGREDIENTS
15 oz
diced tomatoes
6
5 inches zucchini
10
Basil, leaves fresh
1/4 cup
Flat-leaf parsley
5
Garlic cloves
1
Onion, medium
1/4 tsp
Red pepper flakes
1
Salt and freshly ground pepper
3 tbsp
Olive oil, extra-virgin
3/4 cup
Italian bread crumbs
2 tbsp
Butter, unsalted
1/2 cup
Pecorino romano or parmigiano-reggiano cheese, grated
1/4 cup
White wine, dry