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summer squash ratatouille

(2 ratings)
Mrs_JFK avatar
Recipe by
Cheryl Kopcak
@Mrs_JFK
Derby, VT

A family favorite for many years...and here by request of my 8 month pregnant daughter...who pretty much gets whatever she asks for from her momma at this point! It's a recipe I came up with many years ago to put to use the huge glut of squash our family garden always produced. This is quick & easy to prepare and can be varied greatly, depending on your family's preferences. *Leftovers keep well in the fridge for days, it also freezes well and I have often times canned it, too! The recipe I have posted makes a large batch. Don't worry if you can't use that much at one time *See Above.

(2 ratings)
yield serving(s)
prep time 20 Min
cook time 45 Min

Ingredients For summer squash ratatouille

  • 2
    medium summer squash (10-14
  • 2
    medium zucchini squash (10-14
  • 1
    large onion, peeled and sliced thin (about 1/4
  • 1 can
    (28 oz.) diced tomatoes
  • 1 can
    (15 oz.) tomato sauce or tomato puree
  • 1/2 c
    fresh basil, chopped (or 2 tbs dried basil)
  • 1/2 c
    grated parmesan or romano cheese (plus some for sprinkling on top)
  • 2
    large cloves of fresh garlic, minced
  • 2 Tbsp
    olive oil
  • salt & pepper to taste

How To Make summer squash ratatouille

  • 1
    Slice onions and place in a large 6-8 quart dutch oven or stock pot. Mince the garlic and add to the pot with the olive oil. Saute over medium heat, just until the onions are slightly translucent and both onions and garlic have released their aroma. Turn off the heat.
  • 2
    Quarter squashes, then slice into 1" chunks. (Note- if they are slightly larger than recommended, remove some of the seeds, and try not to use squashes whose skins have "toughened", it will affect the overall texture.)Place in the pot with sauteed items.
  • 3
    Add the diced tomatoes, and sauce or puree. Add the basil, and the grated cheese, and about 1 1/2 tsp. of salt and 1/4 tsp of pepper (to start)
  • 4
    Stir gently to mix all ingredients. Simmer, covered, on a medium-low to medium heat for 30-25 minutes until the squash are tender when pierced with a fork. Check and stir frequently to insure it is not scorching or sticking to the bottom of the pan. Toward the end of the cooking time taste and adjust salt & pepper if desired.
  • 5
    NOTES-This makes a wonderful side dish to accompany most anything! When serving, if desired, top with a bit more grated cheese and garnish with fresh basil or parsley. I have also used it as a vegetarian main dish by serving over cooked, brown rice with a nice green/veggie salad. As I said before, if you have a lot of leftovers, it keeps well in the refrigerator for 3-5 days, and can also be frozen or canned with a water bath canning process. ** The leftovers, after being refrigerated, also make a refreshing cold summer soup by placing the ratatouille in a food processor and pulsing several times until it is pureed, but still slightly chunky!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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