Tomato & Zucchini Ratatouille
A classic Provençal vegetable stew featuring garden tomatoes and zucchini simmered with aromatic herbs. This french-inspired vegetarian ready in about 45 minutes pairs Zucchini, Eggplant, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g Zucchini
- 200g Eggplant
- 100g Yellow onion
- 2 cloves Garlic
- 300g Tomatoes
- 30g Fresh basil
- 5g Fresh thyme
- 45ml Olive oil
- 2g Salt
- 0.5g Black pepper
Instructions
- Step 1: Heat 45ml olive oil in a large oven-safe skillet over medium heat. Add 100g thinly sliced yellow onion and cook for 5-7 minutes until golden and translucent, stirring occasionally.
- Step 2: Add 300g sliced zucchini, 200g sliced eggplant, and 2 minced garlic cloves to the skillet. Season with 2g salt and 0.5g black pepper, then cook for 5 minutes, stirring, until vegetables soften slightly.
- Step 3: Stir in 300g diced tomatoes, 30g chopped fresh basil, and 5g chopped fresh thyme. Reduce heat to low, cover with a lid, and simmer for 20 minutes until vegetables are tender and sauce has thickened. Uncover and cook for 5 more minutes to deepen flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato & Zucchini Ratatouille take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato & Zucchini Ratatouille?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.
Can I substitute ingredients in Tomato & Zucchini Ratatouille?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato & Zucchini Ratatouille for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tomato & Zucchini Ratatouille?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
