One-Pot Wonders

Summer Squash Skillet (Squash Ratatouille)

July  2, 2021
1 Rating
Photo by Anna Vorobiova
Author Notes

Not classik ratatouille but somthing similar. I used a variety of zucchini and young vegetables for this summer skillet.

Summer vegetables with flowering thyme will make your lunch delicious and elegant. Bright taste of healthy meal! —Anna Vorobiova

  • Prep time 15 minutes
  • Cook time 1 hour 10 minutes
  • Serves 4
Ingredients
  • For Skillet
  • 1 zucchini, thinly sliced
  • 1 yellow zucchini, thinly sliced
  • 3 ripe tomatoes, thinly sliced
  • 3 tablespoons olive oil
  • For Sauce
  • 1 zucchini, diced
  • 1 carrot, grated
  • 1 large tomato, peeled and chopped
  • 1 small onion, diced
  • 2 cloves garlic, grated
  • 1 sprig thyme
  • 3 sprigs cilantro
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • salt to taste
In This Recipe
Directions
  1. For Skillet
  2. Let's make the sauce first. Heat olive oil in a skillet. Saute zucchini with carrots, onions, and garlic.
  3. Add tomatoes, salt, chili, cover, and simmer until cooked.
  4. Grind the mixture in a blender until smooth.
  1. For Sauce
  2. Take an ovenproof skillet and pour the sauce into the bottom.
  3. Arrange the sliced veggies in alternating patterns (zucchini, tomato. yellow zucchini) on top of the sauce. Season with salt and olive oil.
  4. Preheat oven to 180/350 degrees.
  5. Cover the pan with a lid or foil and place in the oven for 35 minutes. Then open the lid / remove the foil and bake uncovered for another 15-20 minutes.
  6. Sprinkle the finished dish with cilantro and add a few sprigs of thyme.

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