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Zucchini Ratatouille

Zucchini Ratatouille


I love how versatile ratatouille is. It tastes good both cold and warm. You can serve it over rice or quinoa for a filling vegetarian meal, or alongside chicken, meat or fish for a flavorful, light side. It keeps well in the fridge for several days, and can also be frozen for later use. To me, it’s the perfect summer food.

Next week we begin the Nine Days period, during which we don’t eat meat. There are lots of dairy options, but if you prefer to stay away from dairy, or you’re looking for some non-dairy alternatives, make a batch of this ratatouille and you’ll be covered. Eat it with fish one night, warmed up over rice the next, or take a container to work for lunch.

You’ll need to cut up your veggies to start. Roughly dice the onions, not too small. Cut the zucchini in rounds. If you’re using the bigger zucchini, cut them into half-rounds. Cut the peppers into strips, or half-strips if they’re particularly long peppers.

Begin by sautéing the onions in the oil and salt until soft and translucent, approximately 20 minutes in a strong pot.

While the onions are cooking, prepare the sauce. Pour the tomato sauce, water, oregano, basil, honey and salt into a small pot. Bring to a boil, then reduce to a simmer. Simmer uncovered for approximately 10–15 minutes until sauce is thick and flavorful.

When the onions are ready, add in the zucchini and peppers, and mix well. Pour in the sauce and cook until the zucchini and peppers are soft. If you’ll be freezing or refrigerating the ratatouille with the intention of reheating it at a later point, I suggest cooking it until the vegetables are just soft. If they’re too soft now, when you reheat it they will fall apart and become mushy.

Yields: 10–12 servings


  • 1 large Spanish onion, roughly diced
  • 2 lb. zucchini, sliced in rounds
  • 1 red pepper, cut in strips
  • 1 green pepper, cut in strips
  • ¼ cup oil
  • 1 tsp. kosher salt

Sauce Ingredients:

  • 2½ cups tomato sauce
  • ½ cup water
  • 1½ tsp. dried oregano
  • 1½ tsp. dried basil
  • 3 tbsp. honey
  • ½ tsp. kosher salt


  1. In the bottom of a strong pot, sauté the onion in the oil and 1 tsp. kosher salt until translucent (about 20 minutes).
  2. Meanwhile, put the tomato sauce, water, oregano, basil, honey and ½ tsp. salt into a small pot and bring to a boil. Reduce to a simmer and let cook for 10–15 minutes until thick and flavorful.
  3. Once the onions are soft and translucent, add the zucchini and peppers. Mix well. Pour in the tomato sauce and cook over a low flame until zucchini and peppers are soft.
  4. Note: If you’re going to be freezing and later reheating the ratatouille, or even refrigerating to later reheat, I suggest cooking it until the veggies are just soft enough. If they’re too mushy, when you try to reheat it they will fall apart.

Yields: 10–12 servings

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Miriam Szokovski October 27, 2016

substituting The peppers here are bell peppers, not hot peppers, so you wouldn't need to add extra spice. They mostly provide some variety in taste, texture and color. You could make it with just the zucchini (I often do it like that). You could also add eggplant which is traditionally included in ratatouille.

Regarding replacing the tomato sauce with tomato, you can but it changes the taste quite a bit. I sometimes do it like that for Passover. Still good, just different. I find that using cherry tomatoes makes it more delicious.

I hope that helps! Reply

Anonymous Winchester October 21, 2016

question To all of you brilliant cooks: What would you substitute or add if you can't use the peppers? Would you add some white pepper or black pepper or something to warm it up? Can it be ratatouille without red and green peppers? Thanks for any suggestions. Can you use tomatoes instead of tomato sauce if you add some spices and oil? Thanks Reply

laura September 9, 2015

I love this without the eggplant. Great way to use up surplus garden zucchini. Reply

Miriam Szokovski September 6, 2014

Eggplant Dan - you're right, eggplant is traditional. I prefer it without. I'd say 1 medium sized eggplant would be just right for these proportions. Reply

RD Brooklyn July 27, 2014

success! it's true that eggplant is usually included in ratatouille or however you spell it, but this recipe is GOOD. i tried it tonight and oh man. perf. thanks Miriam. Reply

Dan Binghamton July 22, 2014

Where's the eggplant? The signature ingredient in ratatouille is eggplant. You really miss it when it's not there. Reply

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