Zucchini

Zucchini "Ratatouille"

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.

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
84 Calories

Recipe Instructions

Step 1
Heat 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.
Zucchini
Zucchini
Zucchini
Zucchini

Ingredients

  • 1 ½ cups water
  • 1 ½ cups chopped onion
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • ½ teaspoon dried oregano
  • 1 (6 ounce) can tomato paste
  • 4 cloves garlic, crushed
  • 1 cup (1-inch) pieces sweet bell pepper
  • 4 cups (1-inch) pieces zucchini

Categories

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