Best Zucchini Ragout Recipes

BAKED EGGS WITH ZUCCHINI RAGOûT

Steps:

• Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Preheat oven to 400°F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.
• Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.

ZUCCHINI RAGOUT

Steps:

• Heat an 8-quart saucepan over medium heat with olive oil. Add the onion and garlic, and sweat for 2 minutes. Add the peppers and saute for 10 minutes. Add the tomatoes and zucchini, and cook down for 10 more minutes. Add the vinegar and simmer for 2 more minutes. Check seasonings and remove from heat. Add the basil and serve.

GRILLED ZUCCHINI AND SUMMER SQUASH RAGOUT

Steps:

• Mix fennel, coriander, pepper, cumin and garlic powder.
• Brush zucchini, summer squash and onion with half of the oil and sprinkle with the coriander spice mix on both sides.
• Grill vegetables until al dente.
• Allow vegetables to cool and slice into 1/2" pieces.
• In sauté pan, add remainder of olive oil, shallots, garlic and grilled onion until caramelized.
• Add zucchini, summer squash, tomato and marinara sauce.
• Simmer for 5 minutes. Salt and pepper to taste.
• Use within 2 days.

BAKED CHICKEN WITH EGGPLANT, ZUCCHINI & TOMATO RAGOUT

Steps:

• Heat the oven to 375'. Heat a large heavy skillet and add 3 tbsp of olive oil. Season the chicken breasts with salt and pepper. Sear the chicken in batches; cook skin side down for 3-4 minutes until golden brown, then turn over and cook the other side for 2-3 minutes. Transfer to a plate. Add the remaining oil to the skillet and tip in the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are soft and translucent, and the eggplants are starting to soften. Season generously with salt and pepper. Add the zucchini, then pour in the wine and simmer until it has reduced by half. In the meantime, put an oiled large roasting pan in the oven to warm up. Stir the tomatoes through the vegetables and tip into the roasting pan. Place the seared chicken breasts on top and scatter in some more herb sprigs. Bake in the oven for 5-10 minutes, depending on the thickness of the chicken, until firm and cooked through. Rest for 5 minutes before serving on warm plates, with plenty of crusty bread.

TUSCAN CHICKEN, ZUCCHINI AND WHITE BEAN RAGOUT

Steps:

• 1. Pour the olive oil into a 2-quart saucepan and heat over medium heat. Add the onion and garlic and cook, stirring, until softened but not brown, 2 minutes. 2. Add the chicken and the zucchini and continue to cook, stirring, until the zucchini softens, 3 to 4 minutes. Add the beans, cream, if using, and thyme. Season the ragout with salt and pepper to taste. Continue cooking until the beans are heated through and the flavors are combined, 2 minutes longer. 3. Spoon the ragout into serving bowls and serve the Parmesan cheese, if using, on the side. Notes You can use any kind of beans that you prefer. Choose from small white beans, navy beans, cannellini, or Great Northern beans.If you'd like the consistency of the Tuscan chicken to be more like a soup, add a cup of chicken broth (canned is fine) along with the white beans.