Recipe of the Week:

Marie’s Zucchini Ratatouille

2 TBS olive oil
1 large zucchini squash, sliced in half lengthwise and then into semicircles
1 medium onion, sliced
2 TBS minced garlic (fresh or reconstituted dried flakes)

Heat oil at 400 degrees in an electric skillet and add squash, onion and garlic. Saute for about 15 minutes until zucchini slices start to brown.


1 TBS chopped herbs: basil, rosemary, oregano, thyme are best.
Add 2 Roma tomatoes, cut in wedges and saute an additional 5 minutes until tomatoes are soft

Chef’s Notes:

We served it over leftover tuna/rice casserole (not at all French!) and it was really good.  Could also accompany grilled chicken or fish. Quite popular this time of year in the south of France, but they use eggplant instead of zucchini. 

Useful Recipe and Cooking Links:

Ratatouille at

Ratatouille in the Catalan style

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