This is my simplified Southern version of something I love to order in fancy restaurants, but just don’t feel like tackling at home. The great thing about this recipe is its versatility. You can swap some of the veggies out for eggplant, add mushrooms, just whatever might strike your fancy. I also like to add a little grated Parmesan to the top of mine. Y’all enjoy!!
Ingredients
- 2 tablespoons olive/vegetable oil
- 1 medium onion
- 4 garlic cloves
- 1/2 lb yellow summer squash
- 1/2 lb zucchini
- 28 oz can diced tomatoes
- salt
- pepper
- 3 to 4 tablespoons chopped basil
Instructions
- Coarsely chop onion. Half squash and zucchini and slice into 1/4 inch slices.
- Heat 2 tablespoons oil in large dutch oven over medium heat. Add onion and saute until translucent.
- Peel and mince garlic, add to pot. Saute 1 minute.
- Add squash, zuchinni, and canned tomatoes with juice. Salt and and pepper to taste.
- Cook 10 to 15 minutes, or until squash reaches desired tenderness. Add chopped basil and serve.
Recipe Card
Southern Ratatouille (a.k.a. – Stewed Squash and Tomatoes)
Ingredients
- 2 tablespoons olive/vegetable oil
- 1 medium onion
- 4 garlic cloves
- 1/2 lb yellow summer squash
- 1/2 lb zucchini
- 28 oz can diced tomatoes
- salt
- pepper
- 3 to 4 tablespoons chopped basil
Instructions
- Coarsely chop onion. Half squash and zucchini and slice into 1/4 inch slices.
- Heat 2 tablespoons oil in large dutch oven over medium heat. Add onion and saute until translucent.
- Peel and mince garlic, add to pot. Saute 1 minute.
- Add squash, zuchinni, and canned tomatoes with juice. Salt and and pepper to taste.
- Cook 10 to 15 minutes, or until squash reaches desired tenderness. Add chopped basil and serve.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Yvonne
We love this recipe. In the last five 5 minutes I add a pound of large shrimp . It’s amazing ! My husband loves his served over rice.
Shrimp sounds like an amazing addition! Glad to hear you’ve enjoyed it!
Kristie
How many people will this recipe serve?
I’d say 4 to 6 depending on the serving size.
Debi
Looks wonderful I am going to make this tonight!! Can I use real tomatoes from my garden instead of canned?
Absolutely! I used fresh tomatoes lots of times. I usually use 4 to 5 tomatoes that have been seeded and coarsely chopped.
Sue O
This is going on this weeks menu!!
I hope y’all enjoy it!!
Jackie @Syrup and Biscuits
Goodness gracious! I do love our summer vegetables!