Zucchini Ratatouille
6 servings
60 minutes
Zucchini ratatouille is a refined dish of French cuisine that embodies the simplicity and elegance of southern France. Historically, ratatouille originated as a peasant dish where vegetables were simmered until tender, infused with the aromas of Provençal herbs. In this version, the star is the tender zucchini, which absorbs the juices of tomatoes, onions, and sweet peppers to achieve an amazing depth of flavor. The sweetness of tomatoes, the softness of stewed peppers, and the light caramelization of onions create a harmony of textures and aromas. The dish is served hot as a complete vegetable treat or as a side to meat and fish dishes. Zucchini ratatouille is perfect for a light summer dinner and offers a sense of Mediterranean warmth in every bite.
1
Chop the onion and tomatoes. Cut the peeled zucchini and peppers into cubes - don't forget to remove the seeds from the zucchini. Heat 3 tablespoons of oil in a pot, add the onion, and cook on low heat, stirring, for 5 minutes until the onion becomes transparent. Add the zucchini and cook for another five minutes, stirring, until it starts to brown.
- Onion: 250 g
- Tomatoes: 1 kg
- Zucchini: 2 kg
- Green pepper: 2 pieces
- Olive oil: 7 tablespoons
2
Heat 2 tablespoons of oil in a pan, add tomatoes and cook on low heat, stirring occasionally, for 10 minutes. Let them cool, then blend into a puree, sprinkle with salt and sugar, and pour over the zucchini; mix everything. Cook on low heat for another 25 minutes, adding a little water if the mixture seems too thick.
- Tomatoes: 1 kg
- Olive oil: 7 tablespoons
- Salt: to taste
- Sugar: 1 teaspoon
3
In the freed pan from tomatoes, heat 2 tablespoons of oil, add the peppers, cover with a lid, and leave on low heat for 25 minutes, stirring occasionally. Then mix the peppers into the zucchini and serve immediately in a warmed deep dish.
- Olive oil: 7 tablespoons
- Green pepper: 2 pieces