ZUCCHINI RAGOUT RECIPES

Name: Zucchini & Tomato Ragù
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 1 onion, peeled and roughly chopped; 2 garlic cloves, peeled and lightly crushed; 1 medium zucchini, sliced; 1 medium summer squash, sliced; Kosher salt and freshly ground black pepper; 7 ounces ripe, flavorful tomatoes, chopped; 4 ounces mozzarella, roughly torn; ¼ cup parsley leaves, roughly chopped; ¼ cup basil leaves, torn

ZUCCHINI & TOMATO RAGÙ RECIPE - PUREWOW

Zucchini & Tomato Ragù Recipe - PureWow image

Presenting ratatouille's chic Italian cousin: zucchini and tomato ragù. This simple dish from Tuscany: Simple Meals & Fabulous Feasts from Italy by Katie & Giancarlo Caldesi shines with fresh summer veggies. Eat it in a bowl for a quick lunch, serve it as a side dish with grilled meat...

Provided by PureWow Editors

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 tablespoons extra-virgin olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and lightly crushed
1 medium zucchini, sliced
1 medium summer squash, sliced
Kosher salt and freshly ground black pepper
7 ounces ripe, flavorful tomatoes, chopped
4 ounces mozzarella, roughly torn
¼ cup parsley leaves, roughly chopped
¼ cup basil leaves, torn

Steps:

1. Heat the oil in a large non-stick skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent, 8 to 10 minutes. 2. Add the zucchini and summer squash; season with salt and pepper. Cook, stirring frequently, until the zuchhini and summer sauce turn golden, about 2 minutes. 3. Stir in the tomatoes and cook until they have just become to soften and the zucchini and summer squash are al dente, about 2 minutes. Serve topped with the mozzarella, parsley and basil.

Nutrition Facts : Calories 204 calories, CarbohydrateContent 7 grams carbohydrate, FatContent 18 grams fat, ProteinContent 6 grams protein, SugarContent 4 grams sugar

ZUCCHINI AND TOMATO RAGOUT - BIGOVEN.COM

Zucchini and Tomato Ragout - bigoven.com image

"Great summer side when garden fresh vegetables are available."

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

2 pound Zucchini 1 inch dice
1 pound Cherry tomatoes or grape tomatoes, left whole
1 Yellow onion diced
3 cloves Garlic minced
1 cup Dry red wine
1 cup Fresh basil chopped
Olive oil for sauteeing the zucchini
Salt and pepper to taste
Parmigiano-Reggiano grated

Steps:

"In a large saute pan, heat the oil over medium high heat. Add the sliced zucchini, season with salt and pepper and cook until they begin to brown. Add the onions to the pan and saute until translucent. Add garlic and cook 30-60 seconds longer, until fragrant. Add the red wine to the pan to deglaze. Turn the heat down and let wine reduce (at a simmer) for approximately 5 minutes. Add the tomatoes to the pan and cook on medium-low until they soften and break open - about 10-15 minutes. In the last 5 minutes of cooking, add the basil to the pan and season with salt and pepper to tast."

Nutrition Facts : Calories 182 calories, FatContent 7.50244412946796 g, CarbohydrateContent 16.877945860649 g, CholesterolContent 0 mg, FiberContent 4.48393951166291 g, ProteinContent 4.5826786311975 g, SaturatedFatContent 1.06326120120244 g, ServingSize 1 1 Serving (439g), SodiumContent 70.5376224674683 mg, SugarContent 12.3940063489861 g, TransFatContent 0.392473782161094 g

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