Garden fresh marinara. You have to know that Italian grandmaws a hundred years or more ago didn't follow a set recipe every time...they went with whatever they had ripe. In this case, fresh zucchini adds a rich, sweet flavor, and a creamy texture.
A little prep work...a leek, an entire head of garlic, a pile of home grown tomatoes, and some home grown zucchini.
I thought I'd post a mater-prep shot of how to clean the button out of a mater and save as much "meat" as possible. Bifurcate from top to bottom, then at an slight angle,make a V-cut to get the button and the tough part out.
Get the CI nice and hot with some imported EVOO...as in...my parents bring me some back every time they visit Greece. You want to brown...not burn the garlic.
When the garlic is browned, add leek, and zucchini. In this case, I fully skinned the zuch...the skins tend to toughen up on the variety I grew...so off with them. Store bought zuch is softer...so no need to skin it.
When that mess start to get translucent...it's mater-time. Clear out a spot in the middle, and toss 'em all in. More EVOO.
As soon as the maters are added...it's wine time. I prefer a dryish but sweet white wine in my marinara.
As for the skins...after about 10 minutes, they start to get looser than Scovie's words on a Saturday night. Easiest way to peel them (since this will be a hand-mash, instead of kitchen-gadget mash) is to find the mater skins wrinkled up, and draga fork across them...if they turn loose, rake it about half way down and pull back and up. Most of them come right off. There are a few you have to reach in and grab...but it's all good.
After you get all the skins out...it's herbage time. I use a generous amount of sweet basil, some spicy globe basil, rosemarry, thyme, and greek oregano. No need to chop them...they'll get mashed in the process. At this point, add a pinch of brown sugar, a few oinches of paprika, a fat ass pinch of sea salt, and some cracked pepper straight from the pepper-mill. You can omit the BP if Gemme is coming by...it's a nice touch, but not necessary.
Let that simmer on med-lo for a couple hours...but you gotta work it...let it burn and/or stick...and in the trash it goes.