Cumin Zucchini Ratatouille Recipes

CHICKEN RATATOUILLE

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
• Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

ZUCCHINI RATATOUILLE

Steps:

• Dégorger les légumes -- sprinkle coarse salt on the diced zucchini in a sieve, and let sit in the sink for 30 mins to drain them of excess water.
• Heat olive oil over medium heat in a thick-bottomed, oven-proof, sauce pan (I use Le Creuset).
• Add garlic and onions and sauté 5 minutes, or until garlic is just starting to brown (don't let it burn!).
• Add zucchini; cover and cook until tender, stirring often, about 10 minutes.
• Add tomatoes and rosemary; cover and simmer on low heat, stirring occasionally, at least 30 minutes to allow the flavours to integrate.
• Uncover and simmer until excess water evaporates or add your favourite protein to the pan, cover, and bake it in the oven (see below).
• Serve as a stew, side dish or sauce with your favourite protein, or my new favourite -- a filling for omelette. In the future, I am also going to try serving it for brunch with baked eggs by making 4 shallow indentations in the sauce, cracking 1 egg into each indentation, and baking at 400°F until eggs are softly set, about 10 minutes. I'd also like to try baking some chicken breast in it.

RATATOUILLE OF ZUCCHINI, TOMATOES, EGGPLANT, AND PEPPERS

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil in a large skillet. Add the onions, the garlic, and the salt, and cook over medium-high heat until the onions are just translucent, 5 to 7 minutes. Remove three-quarters of the onions to a bowl. Add the zucchini to the pan with the remaining quarter of the onions, season with a little salt and freshly ground pepper to taste, and cook for a few minutes, until the zucchini begin to brown. Transfer the zucchini-and-onion mixture to an 8-inch square or circular baking pan.
• Sauté the red and green peppers separately just until they begin to brown, with a third of the remaining onions, then the eggplant with another third of the onions, and then the tomatoes with the remaining onions. Transfer each vegetable to its own baking pan.
• Cover the four pans with aluminum foil, and bake in the preheated oven for 1 hour. Uncover the pans, sprinkle each with a teaspoon of the sugar and a bit of hot pepper, and stir. Cook for an additional hour, uncovered. If there is any liquid in the pans after the second hour, drain the vegetables and reserve that liquid. Gently toss the vegetables together.
• Place the reserved liquid in a small saucepan, bring to a boil, and reduce until it is thick and can coat the back of a wooden spoon. Stir this reduction into the ratatouille. Taste, and adjust the seasoning if necessary. Serve at room temperature.

GRILLED ZUCCHINI WITH CUMIN

Steps:

• Cut zucchini in half lengthwise.
• Make criss-cross hatches into the cut side of the flesh.
• Season with salt and pepper.
• Drizzle with olive oil.
• Sprinkle with cumin.
• Grill on medium hot grill for about 5 minutes on each side, or until desired tenderness.

ZUCCHINI WITH CUMIN

Steps:

• Wash and slice zucchini quarter-inch thick. Saute in hot oil until golden, turning.
• Add tomato puree, cumin and season with salt and pepper (if fresh tomato is used, chop coarsely.
• Reduce heat; cover and cook about 10 minutes. Serve.

CUMIN ZUCCHINI 'RATATOUILLE'

Steps:

• Set a wide pan over a low heat. Once hot, add the olive oil, garlic, onion, cumin seeds and chili or cayenne and gently fry for 12 minutes or until the onion is soft and golden.
• Meanwhile, put the tomatoes in a large bowl. Cover with boiling water and prick each tomato with a sharp knife. Leave for a minute then drain and peel off and discard the skin. Roughly chop the tomatoes and mix into the softened onions. Season and fry briskly for about 8 minutes or until the mixture forms a thick paste.
• Cut the zucchini into chunks or slices. Mix into the tomatoes and fry briskly for 4 minutes or until very lightly cooked. Season to taste and stir in the parsley. Tip into a bowl and serve hot, warm or cold.