Zucchini ratatouille with potatoes
6 servings
80 minutes
Zucchini ratatouille with potatoes is a refined dish of French cuisine that embodies the spirit of Provençal traditions. Originating from simple village recipes, it has earned its place among culinary masterpieces due to its tenderness and rich flavor. In this version of classic ratatouille, the softness of zucchini combines with the crispy golden crust of potatoes, while sweet peppers and tomatoes add freshness and depth. Its rich aroma fills the kitchen, creating a sense of home comfort. Served hot, often accompanied by crispy baguette or a glass of white wine. This dish is a true delight for those who appreciate the harmony of flavors and textures, as well as the freshness and simplicity of ingredients united in a single gastronomic work of art.
1
Finely chop the onion. Peel the tomatoes and chop them finely as well. Remove the seeds from the peppers and cut them into cubes. Peel the potatoes and slice them thinly. Peel the zucchini, cut it lengthwise, remove the seeds, and then slice it thinly.
- Onion: 250 g
- Tomatoes: 1 kg
- Green bell pepper: 2 pieces
- Potato: 200 g
- Zucchini: 1 kg
2
Heat 3 tablespoons of olive oil in a pan. Add the onion and sauté, stirring, for 5 minutes until soft. Add the tomatoes, increase the heat, and cook, mashing the tomatoes with a spatula, for another 15 minutes.
- Olive oil: 5 tablespoon
- Onion: 250 g
- Tomatoes: 1 kg
3
Heat the remaining olive oil in a small skillet. Add the pepper, cover, and cook on low heat, stirring occasionally, for 25 minutes.
- Olive oil: 5 tablespoon
- Green bell pepper: 2 pieces
4
Heat sunflower oil in a deep pan to 180 degrees, add the potatoes and fry for 5-10 minutes until golden. Remove the potatoes with a slotted spoon and let excess oil drain.
- Sunflower oil: 350 ml
- Potato: 200 g
5
Place the zucchini in a pot, pour in enough water to cover, and bring to a boil. Reduce the heat and cook for 5 minutes. Then drain the water.
- Zucchini: 1 kg
6
Add sugar to the onion and tomato mixture, and use a slotted spoon to add the pepper. Then add the potato and zucchini. Season with salt and cook, stirring, for 5 minutes. Before serving, stir in a lightly beaten egg into the ratatouille.
- Sugar: 1 teaspoon
- Green bell pepper: 2 pieces
- Potato: 200 g
- Zucchini: 1 kg
- Salt: to taste
- Chicken egg: 1 piece
