Zucchini Ratatouille Recipes

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

Steps:

• Dégorger les légumes -- sprinkle coarse salt on the diced zucchini in a sieve, and let sit in the sink for 30 mins to drain them of excess water.
• Heat olive oil over medium heat in a thick-bottomed, oven-proof, sauce pan (I use Le Creuset).
• Add garlic and onions and sauté 5 minutes, or until garlic is just starting to brown (don't let it burn!).
• Add zucchini; cover and cook until tender, stirring often, about 10 minutes.
• Add tomatoes and rosemary; cover and simmer on low heat, stirring occasionally, at least 30 minutes to allow the flavours to integrate.
• Uncover and simmer until excess water evaporates or add your favourite protein to the pan, cover, and bake it in the oven (see below).
• Serve as a stew, side dish or sauce with your favourite protein, or my new favourite -- a filling for omelette. In the future, I am also going to try serving it for brunch with baked eggs by making 4 shallow indentations in the sauce, cracking 1 egg into each indentation, and baking at 400°F until eggs are softly set, about 10 minutes. I'd also like to try baking some chicken breast in it.

Steps:

• Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
• Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

Steps:

• Set a wide pan over a low heat. Once hot, add the olive oil, garlic, onion, cumin seeds and chili or cayenne and gently fry for 12 minutes or until the onion is soft and golden.
• Meanwhile, put the tomatoes in a large bowl. Cover with boiling water and prick each tomato with a sharp knife. Leave for a minute then drain and peel off and discard the skin. Roughly chop the tomatoes and mix into the softened onions. Season and fry briskly for about 8 minutes or until the mixture forms a thick paste.
• Cut the zucchini into chunks or slices. Mix into the tomatoes and fry briskly for 4 minutes or until very lightly cooked. Season to taste and stir in the parsley. Tip into a bowl and serve hot, warm or cold.