Yes, I still have zucchini in my garden, so I’m continuing to come up with tasty ways to cook with the fast-growing aliens—I mean, vegetables. This dish—a riff on ratatouille—is easy to make, managed to also use up some of my plethora of tomatoes, and ended up being quite delicious.
I served it as a side with some roast chicken and baked potatoes, but if you want to make it into a main course, it would be terrific with some grated cheese added at the end and then put into a tortilla.
Zucchini Ratatouille
(serves 2-4)
Ingredients
4 medium zucchini
2 red onions (or you could use yellow ones, instead)
4-6 medium tomatoes (about 1 cup, chopped)
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon herbes de Provençe
(feel free to add more or less of the spices, as you like)
Directions
Preheat oven to 400 degrees F.
Coarsely chop the zucchini, onions, and tomatoes into bite-size pieces.
Place the zucchini and onions in a large baking dish, drizzle on the olive oil, and stir to coat everything evenly.
Season the vegetables with the salt, pepper, garlic powder, and herbes de Provençe.
Squeeze out the excess water from the tomatoes, and then add them to the vegetables and stir everything together once again.
(Save the tomato water, as it’s quite tasty. I added mine to some gin—along with an olive garnish—which I sipped as the ratatouille roasted. It was delicious!)
Roast the vegetables, stirring occasionally, until they are starting to brown—about 30 minutes total. Here’s what mine looked like at ten-minute intervals (see top for photo of finished product):
Enjoy!
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Orchid Isle Mystery #2
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"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
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Kirkus Reviews
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Orchid Isle Mystery #1
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This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.
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--USA Today bestselling author Deborah Crombie
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This newest Sally Solari mystery
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“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”
--Publishers Weekly
“An enjoyable read for mystery mavens and foodies alike.”
--Kirkus Reviews
Justice is Served: A Tale of Scallops,
the Law, and Cooking for RBG
is the 2024 Silver Medal Winner for both the
IBPA Benjamin Franklin Award
and the IPPY Award!
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-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
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