Tex-Mex Ratatouille
Tex-Mex Ratatouille is quick and easy to put together. It’s a great way to get your teenagers, who all seem to love tex-mex cooking, to eat a zucchini recipe. "Beef it up" to main dish status: just serve over rice topped with Planned Over shredded chicken or beef. If it's a dairy meal sprinkle this pareve recipe with shredded cheddar cheese and crushed taco chips. I call that: Ra-taco-tuille!
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 5
df
tex mex
make ahead
healthy
pareve
side dish
simple
zucchini
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 tomato diced
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1/4 teaspoon pepper
- 1 large zucchini cut into medium dice
- 1/2 medium dice
- 1 can corn drained
- 1 teaspoon pickled jalapeno pepper minced
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro or 2 tablespoons frozen finely chopped
- Carbohydrate 10.2932225 g
- Cholesterol 0 mg
- Fat 3.21915 g
- Fiber 2.27602504582405 g
- Protein 2.1504285 g
- Saturated Fat 0.4643588 g
- Serving Size 1 1 Serving (138g)
- Sodium 13.0951 mg
- Sugar 8.01719745417595 g
- Trans Fat 0.1588423 g
- Calories 71 calories
1. Heat oil in a large skillet on medium high heat. Add onion and cook, stirring until it begins to brown. Lower heat to medium, add garlic and stir one minute until fragrant. Do not allow garlic to brown. Add zucchini, bell pepper and corn. Stir, cover and cook until vegetables begin to soften, about 10 minutes. 2. Uncover, add jalapeno pepper, tomato, and cumin. Cook uncovered, until vegetables are very tender, 15 to 20 minutes. Season to taste with salt and pepper. Stir in cilantro. Serve warm or at room temperature.
