Cucumber Ratatouille

Savory and slightly sweet stewed summer vegetables with garden herbs will give you all the great summer vibes, plus it's healthy and delicious.

Course Main Course, Side Dish

Cuisine dairy free, gluten free, grain free, healthy, Italian, Mediterranean, nut free, paleo, refined sugar free, soy free, sugar free, vegan, whole30

Prep Time 15 minutes

Cook Time 1 hour

Servings

Calories 118kcal

Author Alicia Pope

Equipment

Large skillet
Stovetop

Ingredients

1 tbsp extra virgin olive oil divided
1 zucchini
1/2 yellow onion
1/2 cup green onions diced, just the white and pale green parts
3 cloves garlic large cloves
1 tsp basil
1 bay leaf
1 tsp Italian seasoning
1 tsp real salt
5 tomatoes on the vine
1/3 cup red wine pinot noir works well
1 1/2 cucumbers
3 tbsp parsley minced
2 tbsp carrot tops minced - optional
chive blossoms garnish - optional

Instructions

Dice the zucchini and sautee in just over half the olive oil in a large skillet on medium-high heat. Sautee the zucchini until browned, about 1-2 minutes. Remove from pan and place zucchini in a bowl and set aside.
Meanwhile, dice the yellow onion and then add to the pan with diced green onions and remaining olive oil. Reduce heat to medium and saute for 30 seconds.
Mince garlic and add to onions along with basil, bay leave, Italian seasoning, and salt. Reduce heat to medium-low and let simmer for 2-3 minutes.
Meanwhile, dice the tomatoes, carrot tops and parsley. Add to pan with wine and sautee another 2 minutes.
Dice the cucumber and add to the pan along with reserved zucchini. Simmer covered on medium-low for at least 20 minutes, ideally 60-90 minutes.
Remove bay leaf and ladle into servings. Optionally garnish with chive blossoms

Notes

If you use standard cucumbers, peel the skins and discard. If you use English cucumbers, you can leave the skins on and keep them in the dish. I prefer a mix of both types of cucumbers in this dish.
These pair excellently with beet green meatballs!

Nutrition