This easy zucchini ratatouille is very tasty, inexpensive, healthy and easy to make.
Traditionally Ratatouille is made with eggplant and if you love eggplant, by all means, throw it in, but I usually substitute with carrots, which are more appealing to the kids.
Give this dish a bit of ‘meatiness’ you can add mushrooms or for a non-vegetarian version, add some cooked chicken.
The dish packs a punch as far as flavour goes and it pairs really nicely with creamy polenta to balance the flavours.
- 3 zucchini, sliced
- 1-2 carrots peeled and sliced or 1-2 small eggplants, sliced
- 1 onion, sliced
- 1 capsicum, sliced
- 1 440g tin of chopped tomatoes
- 2 cloves of garlic, crushed
- 1 tbsp mixed dried herbs
- 1 small red chilli, chopped or 1/2 tsp of dried chilli (optional)
- freshly chopped parsley (optional)
- salt and pepper to taste
- Heat some olive oil in a frying pan and sauté zucchini and carrot in batches until golden on each side. Set aside.
- Add a little more oil and cook onion over low heat for a few minutes until golden. Add capsicum and cook for another 5 minutes until tender.
- Add tomatoes, garlic, herbs, chilli and zucchini and eggplant. Simmer for 15 – 20 minutes to reduce and thicken the sauce.
- Season to taste and stir in fresh parsley and serve.
- Serve over cooked pasta, cous cous, soft polenta or as an accompaniment to meat.
- For a non-vegetarian version, add some cooked chicken or cooked sausage.
- Add some mushrooms just after the capsicum.
- Use fresh herbs instead of dried thyme or oregano, or try different dried herbs like just dried basil, or just oregano, or your own favourite combo.
Amount Per Serving: Calories: 292Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 601mgCarbohydrates: 42gFiber: 11gSugar: 16gProtein: 15g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.