Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Zucchini Ratatouille with White Beans
Zucchini Ratatouille with White Beans
Ingredients:
• 1 tablespoon extra virgin olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 zucchini halved and thinly sliced
• salt/pepper to taste
• 1/2 teaspoon Schwartz garlic granules
• 2-3 tablespoons freshly chopped basil
• 1 green onion thinly sliced
• 1 container cherry tomatoes halved,
• 2 tablespoons sun dried tomato pesto make sure it is cheese free for dairy free or vegan version
• 1 can cannellini beans rinsed and drained
About the Recipe
Author: Vicky
This surprisingly delicious zucchini Ratatouille without Eggplant features white beans, fresh cherry tomatoes and sun-dried tomato pesto seemed like a perfect substitute for the missing eggplant and red pepper.
The sun-dried tomato pesto is super concentrated and packed full of flavor that is just perfect in this zucchini ratatouille.
Nutritional Info
Getting it done:
1. Heat olive oil in a pan over medium heat.
2. Add onion and garlic. Cook until lightly cooked through and add zucchini and garlic granules, salt and pepper.
3. Cook over medium-low heat until zucchini is soft (10-15 minutes).
4. Add basil and mix.
5. Add tomatoes and pesto. Let cook for a few minutes.
6. Add cannellini beans.
7. Cook for 2-3 minutes and mix until combined.
8. Serve sprinkled with extra fresh basil and green onions, over couscous or plain.
Ingredients:
• 1 tablespoon extra virgin olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 zucchini halved and thinly sliced
• salt/pepper to taste
• 1/2 teaspoon Schwartz garlic granules
• 2-3 tablespoons freshly chopped basil
• 1 green onion thinly sliced
• 1 container cherry tomatoes halved,
• 2 tablespoons sun dried tomato pesto make sure it is cheese free for dairy free or vegan version
• 1 can cannellini beans rinsed and drained
Getting it done:
1. Heat olive oil in a pan over medium heat.
2. Add onion and garlic. Cook until lightly cooked through and add zucchini and garlic granules, salt and pepper.
3. Cook over medium-low heat until zucchini is soft (10-15 minutes).
4. Add basil and mix.
5. Add tomatoes and pesto. Let cook for a few minutes.
6. Add cannellini beans.
7. Cook for 2-3 minutes and mix until combined.
8. Serve sprinkled with extra fresh basil and green onions, over couscous or plain.
About the Recipe
Author: Vicky
This surprisingly delicious zucchini Ratatouille without Eggplant features white beans, fresh cherry tomatoes and sun-dried tomato pesto seemed like a perfect substitute for the missing eggplant and red pepper.
The sun-dried tomato pesto is super concentrated and packed full of flavor that is just perfect in this zucchini ratatouille.
Nutritional Info
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