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Zucchini "Ratatouille" Recipe

Recipe by: Rosemary.b

"While not true ratatouille, my son jokingly calls it that. For those of us who planted too much, this dish is a fantastic way to use up those prolific zucchini. Serve sprinkled with Parmesan cheese. Serve it with polenta for a filling meatless meal. It is great reheated for a quick lunch."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Heat olive oil in a skillet over medium-high heat; saute onion and bell pepper until softened, 5 to 10 minutes. Add zucchini, water, tomato paste, garlic, and oregano; cover skillet and simmer over medium-low heat, stirring frequently, until zucchini is softened and transparent, about 20 minutes.
Ingredients
  • 6 servings
  • 84 cals
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 cup (1-inch) pieces sweet bell pepper
  • 4 cups (1-inch) pieces zucchini
  • 1 1/2 cups water
  • 1 (6 ounce) can tomato paste
  • 4 cloves garlic, crushed
  • 1/2 teaspoon dried oregano
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    84
    4%
  • Fat:
    2.7
    4%
  • Carbs:
    14.3
    5%
  • Protein:
    3.1
    6%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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