Tomato & Zucchini Ratatouille
A classic Provençal vegetable stew featuring garden tomatoes and zucchini simmered with aromatic herbs. This French-inspired vegetarian recipe, 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
