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Easy Ratatouille
Recipes
Easy Ratatouille
4 servings
30 minutes total

Ingredients

  • 2 medium zucchini squash, thinly sliced
  • 1 medium eggplant, thinly sliced
  • 1 (14-oz) can diced tomatoes (drained)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Steps

    1. Preheat oven to 400°F. Layer zucchini and eggplant in 9-inch square baking dish; top with tomatoes, salt, and pepper.
    2. Bake 15–17 minutes or until vegetables are tender. Serve.
Other Preparation Methods
    • Bake: Preheat oven to 400°F. Slice 4 zucchini in half lengthwise. Hollow out zucchini, using spoon to remove seeds. Combine ½ cup mascarpone cheese, ¼ cup Asiago peppercorn dressing, and ¼ cup cooked bacon pieces; divide into zucchini boats and top each with 1 tablespoon shredded cheese and 1 tablespoon panko bread crumbs. Bake 15–20 minutes or until zucchini is tender.

Amount per ¼ recipe serving: Calories 70, Total Fat 0.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 280mg, Total Carb 15g, Fiber 5g, Sugars 7g, Protein 3g, Calc 4%, Vitamin A 25%, Vitamin C 35%, Iron 4%