Recipe: Ontario Organic Zucchini Ratatouille

Ontario Organic Zucchini


 Prep time approx. half an hour.

Cooking time approx. one hour.

(Serves 3 as an entrée and 5 as a side dish)



*3 small (or one large) Ontario Organic zucchini / sliced thinly (skin on).  Small fruit can be sliced as is. Large fruit can be quartered and then sliced.  Bite-sized is the goal.

½ to ¾ of a medium Ontario Spanish Utah (sweet) onion / diced or halved, thin slice.

1 each small red, green and yellow sweet peppers / seeded and diced.

3 “large” cloves of Ontario garlic / minced.

2 large stalks of celery / moderate slice.

8 medium Ontario San Marzano(plum) tomatoes / scalded, peeled, seeded and coarsely chopped.

20 black olives each sliced in three.

¼ cup extra virgin olive oil.

3 full stems fresh basil leaves stems and branchlets removed / chiffonade the leaves

1 Tbsp. dried oregano.

1/2 Tbsp. fresh thyme / strip the florets from the branches.

Hotness factor to your taste…chili flakes, hot sauce etc.  I use two finely minced habañero peppers.

1 can (14oz) crushed tomatoes in reserve for added moisture if too dry during cooking.



(Large heavy sauté pan or cast iron skillet I used a 12 inch pan and it just barely fit)


1)      Sauté onion and garlic in olive oil over med-high heat until onion is just translucent…make sure the garlic doesn’t brown or burn as this will make it bitter.

2)      Add tomatoes and zucchini…continue cooking until zucchini begins to soften.

3)      Add peppers, celery and herbs…continue cooking, stirring intermittently until MOST of the liquid has cooked off…add crushed tomatoes as necessary to keep the mixture moist.  I prefer the vegetables to be al dente or even slightly crisper.

4)      Add the black olives about 5 minutes before serving to warm them through (or else they will go mushy…trust me)

5)      I added a dollop of ricotta cheese on top of the serving but any cheese of your preference would taste wonderful to your taste buds.  Soft cheeses blend in nicely.

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