VEGETARIAN

Zucchini Ratatouille with Potatoes

Main Dishes | French cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Zucchini Ratatouille with Potatoes

Ingredients

Salt - to taste
Sugar - 1 tablespoon
Chicken Egg - 1 piece
Courgette - 2 lbs
Potato - 7.1 oz
Safflower Oil - 12 fl oz
Green peppercorns - 2 pieces
Tomatoes - 2 lbs
Onion - 8.8 oz
Olive Oil - 5 teaspoons

Step by Step guide

Step 1

Finely chop the onion. Remove the skins from the tomatoes and chop them finely as well. Remove the seeds from the peppers and cut them into cubes. Peel the potatoes and slice them thinly. Peel the zucchini, cut it in half lengthwise, remove the seeds, and then slice it thinly.

Step 2

Heat 3 tablespoons of olive oil in a skillet. Add the onion and sauté for 5 minutes, stirring, until it becomes soft. Add the tomatoes, increase the heat, and cook for another 15 minutes, mashing the tomatoes with a spatula.

Step 3

Heat the remaining olive oil in a small skillet. Add the pepper, cover, and cook on low heat, stirring occasionally, for 25 minutes.

Step 4

Heat sunflower oil in a deep skillet to 356°F. Add the potatoes and fry for 5-10 minutes, until they are golden brown. Remove the potatoes with a slotted spoon and let them drain excess oil.

Step 5

Place the zucchini in a pot, add enough water to cover it, and bring to a boil. Reduce the heat and simmer for 5 minutes. Then, drain the water.

Step 6

Add sugar to the onion and tomato mixture, then use a slotted spoon to transfer the bell pepper to the same mixture. Next, add the potatoes and zucchini. Season with salt and cook, stirring, for 5 minutes. Before serving, gently fold in a lightly beaten egg into the ratatouille.