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

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

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.