ZUCCHINI "RATATOUILLE"

Zucchini

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.

Provided by Rosemary Baker

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 14.3 g, Fat 2.7 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 236.9 mg, Sugar 7.7 g