Zucchini Ratatouille

As I’ve mentioned, I’m a big proponent for “Eating Local.”  Three plus years ago, I joined a Community Supported Agriculture (CSA) with a local farm that’s 2 miles from my house.  I love figuring out what to do with my shopping bag of “fresh from the farm” produce.

Zucchini is a vegetable you get a lot of throughout the Connecticut growing season.  And because of its abundance, sometimes you run out of ideas to make with it.

Here’s a recipe for zucchini ratatouille – quick and easy enough for any level of cook.   Don’t be scared by the word “ratatouille.” It’s just French for vegetable stew. Besides, if a humanlike rat can make it, you can too.

Zucchini Ratatouille

Zucchini Ratatouille

Zucchini Ratatouille:

3 small zucchini & summer squash (combination of the two) halved lengthwise and sliced

1 medium onion halved and roughly chopped

2-3 tsp. olive oil

1 can (14.5 oz.) diced canned tomatoes, drain some of the liquid

1/2 cup chopped fresh (about 10 large leafs)

1/4 cup chopped fresh Italian parsley

Grated parmesan cheese

2 tbsp. capers, drained (option, but gives unbelievable flavor)

In a large sauté pan, heat the oil over medium heat. Add the onion, sauté until tender. Add zucchini & squash and simmer for 10 minutes. Add the diced tomatoes, capers, parsley and basil. Simmer for another 5 – 10 minutes. Sprinkle with Parmesan cheese and serve warm.

I pair it with grilled chicken breasts as a side dish. It can also be an entree when served over pasta, rice, risotto or couscous.

Serves 4-6.

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