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

Ingredients

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
READY IN

40 mins

Directions

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.