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Zucchini Ratatouille

By Deborah L Melian

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This Zucchini Ratatouille recipe is a one pot vegetable stew that’s made with zucchini, eggplant, peppers, onions in a tomato broth.

Quick and Easy Zucchini Ratatouille - WisconsinHomemaker.com

Garden Fresh – Easy Zucchini Ratatouille

When you want a healthy vegetable dish, give this Zucchini Ratatouille recipe a try. It’s a one pot meal that celebrates the season’s best garden produce. 

And, it’s perfect for vegans and vegetarians and folks that want a meatless meal.

But don’t be fooled by this humble, understated dish. In actuality, it packs a lot of flavor when combined with grilled peppers, tomatoes, onions, eggplant and mushrooms.

You can even adda protein, like cannellini beans but you’ll find that this ratatouille recipe can definitely stand on its own when it comes to a main dish.

How to Make Zucchini Ratatouille

As mentioned above, this recipe uses fresh eggplant, celery, zucchini, peppers, and vine ripened tomatoes that are stewed together in a fragrant broth, it’s clearly a winner for being a healthy go-to meal.

Quick and Easy Zucchini Ratatouille on Wisconsin Homemaker

For a vegan or vegetarian twist use a homemade vegetable stock instead of chicken stock.

And to top it off, sprinkle some fresh grated Parmesan cheese. I like to soak of any remaining juices with some crusty bread.

However, should you have leftovers, use it to make the most flavorful Minestrone you’ve ever tasted.

So what are you waiting for? Gather those veggies and stew away! Enjoy!

For more delicious vegetable dishes, be sure to check out Wisconsin Homemaker’s Recipe Section.

Quick and Easy Zucchini Ratatouille found on Wisconsin Homemaker
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5 from 1 vote

Zucchini Ratatouille

This Zucchini Ratatouille recipe is a one pot vegetable stew that's made with zucchini, eggplant, peppers, onions in a rich tomato broth. Try making a this a layered casserole for a different take on this very famous but classic recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soups
Cuisine: French
Keyword: 30-minutes-or-less, low cal, vegan, vegetable stew, vegetarian, zucchini
Servings: 10 servings
Calories: 54kcal
Author: Deborah L Melian

Ingredients

  • 1 tbsp olive oil extra virgin
  • 4 cups eggplant diced finely
  • 1 cup green zucchini quartered, sliced
  • 1 cup summer squash quartered, sliced
  • 1 cup celery chopped
  • 1 cup red onion chopped, large chunks
  • 1 cup red pepper chopped finely
  • 26.46 oz Pomi Chopped Tomatoes
  • 4 cups chicken broth
  • 1 tbsp Penzey’s French spice mix
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Salt and Pepper to Taste

Instructions

  • Place all ingredients into a large stock pot and simmer for approximately 20-25 minutes until the vegetables have cooked through and the stew is thick.
  • Serve. Enjoy!

Nutrition

Serving: 1serving | Calories: 54kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Sodium: 463mg | Potassium: 429mg | Fiber: 2g | Sugar: 4g | Vitamin A: 655IU | Vitamin C: 38mg | Calcium: 43mg | Iron: 1.2mg

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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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***Deborah L Melian is a participant in the Amazon Service LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate she earns from qualifying purchases. She also is a participant in Google AdSense Affiliate program.***

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