Easy Ratatouille With Zucchini and Cannellini Beans
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Looking for a cheap vegetarian meal that’s packed with flavour. This easy zucchini ratatouille with zucchini and beans is delicious & frugal.
This easy zucchini ratatouille is very tasty, inexpensive, healthy and easy to make.
Traditionally, Ratatouille is made with eggplant, and if you love eggplant, by all means, throw it in, but I usually substitute it with carrots, which are more appealing to both me and the kids.
Give this dish a bit of ‘meatiness’; you can add mushrooms as well. But I like to add a can of cannellini beans. They’re cheap, filling, and add extra fibre.
Shopping List
onion
garlic
zucchini
carrots
capsicum
tinned tomatoes
tinned cannellini beans
dried herbs (mixed – or I like thyme)
salt and pepper
chilli (optional)
fresh parsley (optional)
couscous (optional)
Storing, Freezing, Reheating
The ratatouille can be stored in an airtight container in the refrigerator for up to three days.
To freeze, let cool to room temperature and store in a labelled, airtight container for up to three months.
Reheat on the stovetop or microwave until piping hot.
Serving Suggestions
The dish packs a punch in terms of flavour, and it pairs really nicely with creamy polenta or couscous to balance the flavours.
Pearl couscous is my favourite, but it’s more expensive, so I only buy it when it’s on sale.
Alternatively, you could serve this with mashed potatoes or some crusty bread and butter.
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Easy Ratatouille With Zucchini
This tasty vegetarian meal is easy to make and can be frozen for later.
Ingredients
- 3 zucchini, sliced
- 1-2 carrots peeled and sliced (or eggplant if you prefer)
- 1 onion, sliced
- 1 capsicum, sliced
- 1 440g tin of chopped tomatoes
- 1 400g tin of cannellini beans, drained (or beans of choice)
- 2 cloves of garlic, crushed
- 1 tbsp mixed dried herbs
- 1 small red chilli, chopped or 1/2 tsp of dried chilli (optional)
- freshly chopped parsley (optional)
- salt and pepper to taste
Instructions
- Heat some olive oil in a frying pan and sauté zucchini and carrot in batches until golden on each side. Set aside.
- Add a little more oil and cook the onion over low heat for a few minutes until golden. Add capsicum and cook for another 5 minutes until tender.
- Add tomatoes, garlic, herbs, chilli (if using), zucchini, carrot, and drained beans. Simmer for 15 – 20 minutes to reduce and thicken the sauce.
- Season to taste and stir in fresh parsley and serve.
- Serve with pasta, cous cous, soft polenta or potatoes.
Notes
- For a non-vegetarian version, add some cooked chicken or cooked sausage.
- Add some mushrooms just after the capsicum.
- Use fresh herbs instead of dried thyme or oregano, or try different dried herbs like just dried basil, or just oregano, or your own favourite combo.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 604mgCarbohydrates: 48gFiber: 12gSugar: 10gProtein: 22g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
