Zucchini & Tomato Ratatouille
A slow-cooked Provençal vegetable medley featuring garden-fresh zucchini and tomatoes, simmered with aromatic herbs. This french-inspired vegetarian ready in about 45 minutes pairs medium, sliced 1/4 inch thick zucchini, diced tomatoes, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, 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
- 2 medium, sliced 1/4 inch thick zucchini
- 1 medium, sliced 1/4 inch thick yellow squash
- 3 cups, diced tomatoes
- 1/2 cup, finely diced red onion
- 2 cloves, minced garlic
- 1 teaspoon, chopped fresh thyme
- 1/2 teaspoon, chopped fresh rosemary
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add zucchini, yellow squash, and diced tomatoes, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Step 2: Add 1/2 cup finely diced red onion and 2 minced garlic cloves to the skillet, stirring to combine. Cook for 2 minutes until onion is translucent and garlic is fragrant.
- Step 3: Stir in 1 teaspoon fresh thyme, 1/2 teaspoon fresh rosemary, and remaining 1 tablespoon olive oil. Cover with a lid, reduce heat to low, and simmer for 25 minutes until vegetables are tender and flavors meld, stirring once halfway through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini & Tomato Ratatouille take to make?
Total time is about 45 minutes (15 min prep + 30 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 Zucchini & Tomato 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 diced tomatoes from drying out.
Can I substitute ingredients in Zucchini & Tomato 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 Zucchini & Tomato Ratatouille for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Zucchini & Tomato 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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
