Ratatouille, Americanized version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 sm. summer (yellow) squash, sliced 1/4" or cubed 1/2"4 med. zucchini, sliced 1/4" or cubed 1/2"1 med. onion, chopped1 med. green bell pepper, chopped2 med. tomatoes, sliced or diced1 cup vegetable broth or bouillon (or 1 cup water & 1/3 tsp salt if not available)1/2 cup water (may use same amount white wine instead)1 Tbsp sugar1/2 cup flour2 Tbl olive oil4 oz mozzarella cheese, shredded2 Tbl parmesan, grated (optional)1 Tbl basil, dried 1/2 tsp black pepper1 tsp garlic powder1/4 tsp cayenne (optional)
--Prep: Chop onion and bell pepper.
Cut up tomatoes and shred cheese.
(these steps can be done up to 2 days before cooking or while zucchini is cooking to save time)--
1--Heat olive oil in large pot or large wok with lid on medium-low heat. Cut up summer squash, toss to coat in the olive oil, and cover.
2--Slice or cube zucchini. Stir in with summer squash. Cover pot and cook about 7 minutes (stir occasionally) or until the center of the summer squash's flesh is soft and semi-transparent. If you haven't prepped onion and bell pepper yet, do this during cooking the squash.
3--Preheat oven to 375.
4--Add black pepper, cayenne, garlic, and chopped onion and bell pepper on top of squash mixture. Pour 1/2 cup broth over vegetables, stir a few times, and cover. Cook for about 5 minutes (stirring once) or until the onions are slightly translucent but still crisp.
5--Meanwhile, thoroughly blend together the remaining 1/2 cup broth, 1/2 cup water, 1 Tbsp sugar, and 1/2 cup flour. When ready, pour over vegetables, while stirring in. Add 1 or 2 tsp of basil and stir in. Cook about 2 minutes, uncovered. Mixture should thicken quickly.
6--Remove from heat. Pour mixture into 1 1/2 or 2 quart casserole dish. Top with the tomatoes, and sprinkle with remaining basil, parmesan, and mozzarella.
7--Bake in oven, uncovered, for about 20 minutes or until the cheese is lightly browned. Remove from oven and let cool about 10-15 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user WAIT4IT.
Cut up tomatoes and shred cheese.
(these steps can be done up to 2 days before cooking or while zucchini is cooking to save time)--
1--Heat olive oil in large pot or large wok with lid on medium-low heat. Cut up summer squash, toss to coat in the olive oil, and cover.
2--Slice or cube zucchini. Stir in with summer squash. Cover pot and cook about 7 minutes (stir occasionally) or until the center of the summer squash's flesh is soft and semi-transparent. If you haven't prepped onion and bell pepper yet, do this during cooking the squash.
3--Preheat oven to 375.
4--Add black pepper, cayenne, garlic, and chopped onion and bell pepper on top of squash mixture. Pour 1/2 cup broth over vegetables, stir a few times, and cover. Cook for about 5 minutes (stirring once) or until the onions are slightly translucent but still crisp.
5--Meanwhile, thoroughly blend together the remaining 1/2 cup broth, 1/2 cup water, 1 Tbsp sugar, and 1/2 cup flour. When ready, pour over vegetables, while stirring in. Add 1 or 2 tsp of basil and stir in. Cook about 2 minutes, uncovered. Mixture should thicken quickly.
6--Remove from heat. Pour mixture into 1 1/2 or 2 quart casserole dish. Top with the tomatoes, and sprinkle with remaining basil, parmesan, and mozzarella.
7--Bake in oven, uncovered, for about 20 minutes or until the cheese is lightly browned. Remove from oven and let cool about 10-15 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user WAIT4IT.
Nutritional Info Amount Per Serving
- Calories: 213.4
- Total Fat: 9.1 g
- Cholesterol: 13.1 mg
- Sodium: 307.3 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.2 g
- Protein: 9.3 g
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