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Zucchini "Ratatouille"


"While not true ratatouille, my son jokingly calls it that. For those of us who planted too much, this dish is a fantastic way to use up those prolific zucchini. Serve sprinkled with Parmesan cheese. Serve it with polenta for a filling meatless meal. It is great reheated for a quick lunch."
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40 m servings 84 cals
Original recipe yields 6 servings

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  1. Heat olive oil in a skillet over medium-high heat; saute onion and bell pepper until softened, 5 to 10 minutes. Add zucchini, water, tomato paste, garlic, and oregano; cover skillet and simmer over medium-low heat, stirring frequently, until zucchini is softened and transparent, about 20 minutes.

Nutrition Facts

Per Serving: 84 calories; 2.7 g fat; 14.3 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 237 mg sodium. Full nutrition

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Read all reviews 3
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My husband loved it, the only change I made was using minced garlic ( didn't have cloves) and some cayenne pepper. We like it hot. Will make again. I think next time I'll make a large batch and ...

I substituted ketchup for the tomato paste and used eggplant and zucchini. really good with some polenta!

It is a bit bland. It reminds me of that fat burning cabbage soup. I added some rice and a few more seasons to my bowl which helped. Good for those on a diet because of the low calories which is...