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+ servings
4 from 2 votes
ratatouille with cherry tomatoes and canellini beans
Zucchini Ratatouille with White Beans
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A simple one pot meal - dairy free, gluten free and vegan zucchini ratatouille with a twist. Make this for dinner!

Course: Dinner
Cuisine: American, Healthy, Vegan
Servings: 2
Calories: 170 kcal
Author: Vicky
Ingredients
  • 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
Instructions
  1. Heat olive oil in a pan over medium heat.
  2. Add onion and garlic. Cook until lightly cooked through and add zucchini and garlic granules, salt and pepper.
  3. Cook over medium-low heat until zucchini is soft (10-15 minutes).
  4. Add basil and mix.
  5. Add tomatoes and pesto. Let cook for a few minutes.
  6. Add cannellini beans.
  7. Cook for 2-3 minutes and mix until combined.
  8. Serve sprinkled with extra fresh basil and green onions, over couscous or plain.
Nutrition Facts
Zucchini Ratatouille with White Beans
Amount Per Serving
Calories 170 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 171mg7%
Potassium 857mg24%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 11g12%
Protein 4g8%
Vitamin A 1105IU22%
Vitamin C 68.1mg83%
Calcium 79mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.