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.

Original recipe makes 6 servings


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

  • PREP

    15 mins

  • COOK

    25 mins


    40 mins


  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.


Calories: 84 kcal
Carbohydrates: 14.3 g
Cholesterol: 0 mg
Fat: 2.7 g
Fiber: 3.4 g
Protein: 3.1 g
Sodium: 237 mg