Zucchini ratatouille is the perfect vegan and plant based one pot dinner. Veggie packed with protein too from the white beans. Gluten-Free too!
While I absolutely love to use zucchini to make a zucchini veggie burger and patty pan squash in a fried patty pan squash recipe I decided to go for something a bit different this time.
Ratatouille is the perfect dish to make when you’ve got some leftover veggies and want to make a one pot meal with them. If you’re on a low carb diet, just have the ratatouille as a main dish, or if you want some extra carbs, serve it over couscous.
Normally I make ratatouille with eggplant and red peppers but in this case I simply didn’t have any on hand, and regular purple long eggplant can be a bit hard to come by here in Thailand.
And so I improvised by making this zucchini ratatouille without eggplant. Why not just have zucchini as the star? Who needs that eggplant anyway, right?
So 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.
Still with me?
Now I’m no cooking genius, so yes, sometimes I go into the kitchen with an idea, improvise and come out with an ok-ish dish. This time though this really came out amazing.
I was impressed (and so was D).
I just snagged some fresh sweet basil from the nearby grocery store and added it in large quantities to this dish. Oh and lots of garlic of course, can’t go without that. Fresh herbs really do wonders to a recipe!
Don’t worry, if you don’t have fresh herbs or garlic on hand use dried herbs or powdered garlic instead. Let me know what you think of this zucchini ratatouille in the comments below!
A simple one pot meal - dairy free, gluten free and vegan zucchini ratatouille with a twist. Make this for dinner!
- 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
Heat olive oil in a pan over medium heat.
Add onion and garlic. Cook until lightly cooked through and add zucchini and garlic granules, salt and pepper.
Cook over medium-low heat until zucchini is soft (10-15 minutes).
Add basil and mix.
Add tomatoes and pesto. Let cook for a few minutes.
Add cannellini beans.
Cook for 2-3 minutes and mix until combined.
Serve sprinkled with extra fresh basil and green onions, over couscous or plain.
Kelli @ The Sustainable Couple says
Thanks for linking up and sharing on Mostly Homemade Mondays! We’re so glad you joined us, and look forward to seeing what you link up next week 🙂
Kelli @ The Sustainable Couple
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I’m super excited to make this! My mom is allergic to eggplant, and I didn’t know if I could make it with something else. Thank you 🙂
Enjoy the recipe! I actually prefer ratatouille without eggplant so hoping you like this too : ))
I am the same, allergic to peppers and eggplant…nightshades can be nasty…can’t wait to try this in my Thermomix…I hope it can…
Anyone help with this…
Thanks so much for a great recipe…
I know my family will love this!