Presenting ratatouille's chic Italian cousin: zucchini and tomato ragù. This simple dish from Tuscany: Simple Meals & Fabulous Feasts from Italy by Katie & Giancarlo Caldesi shines with fresh summer veggies. Eat it in a bowl for a quick lunch, serve it as a side dish with grilled meat or add a poached egg and call it breakfast. Best of all? It keeps well in the fridge for a couple of days.
6 tablespoons extra-virgin olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and lightly crushed
1 medium zucchini, sliced
1 medium summer squash, sliced
Kosher salt and freshly ground black pepper
7 ounces ripe, flavorful tomatoes, chopped
4 ounces mozzarella, roughly torn
¼ cup parsley leaves, roughly chopped
¼ cup basil leaves, torn
1. Heat the oil in a large non-stick skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent, 8 to 10 minutes.
2. Add the zucchini and summer squash; season with salt and pepper. Cook, stirring frequently, until the zuchhini and summer sauce turn golden, about 2 minutes.
3. Stir in the tomatoes and cook until they have just become to soften and the zucchini and summer squash are al dente, about 2 minutes. Serve topped with the mozzarella, parsley and basil.