This is my twist on Ratatouille. But, I don’t like eggplant, so I can’t really call this Ratatouille. My kids call this dish, my ratarata thing they love. It doesn’t matter what you call it, it tastes great and goes with everything!
Zucchini tomato cheese saute
1 whole zucchini sliced in 1/4″ pieces
1/2 onion diced
1 green pepper diced large
1 whole tomato diced large
1 clove garlic minced
1 C grated fresh Parmesan Reggiano cheese
1 Tbsp Olive oil
1 tsp worchestshire sauce
1 tsp Italian seasoning
1 tsp beef bouillon
1/2 C water
Begin by sauteing in a fairly large fry pan, the onion in the olive oil until translucent. Add the garlic and cook over medium heat another minute or two being careful not to burn the garlic. Next, add the green pepper and continue to saute until slightly soft. The tomato and Zucchini and tomato go into the pan together. Continue to stir the vegetables together over medium heat for a minute or two. You want the tomato to cook but you don’t want the zucchini to get to soft.
At this point you are going to add the Italian seasoning, Worchestershire sauce, bouillon and water. Stir together and bring to a light boil. Put a lid on the vegetables and cook until the zucchini is cooked to your liking and liquid has reduced. Remove the liquid and cover the vegetables in grated parmesan cheese. The cheese will melt pretty quickly and the dish is ready to serve.