Zucchini & Tomato Ragù

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zucchini and tomato ragu recipe

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.

Nutrition Facts
  • 204 calories

  • 18g fat

  • 7g carbs

  • 6g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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