{"id":470,"date":"2018-12-16T07:51:48","date_gmt":"2018-12-16T07:51:48","guid":{"rendered":"http:\/\/stylesinthekitchen.com\/?p=470"},"modified":"2019-01-02T03:43:43","modified_gmt":"2019-01-02T03:43:43","slug":"ratatouille-style-zucchini","status":"publish","type":"post","link":"https:\/\/stylesinthekitchen.com\/index.php\/2018\/12\/16\/ratatouille-style-zucchini\/","title":{"rendered":"Ratatouille &#8220;style&#8221; Zucchini"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Growing up my parents would cut up an onion, saute it in a little oil, add a tin of tomatoes and that was a side dish, I hated it.&nbsp; Well, years later we had a glut of zucchinis in the garden and anyone who has grown zucchini will tell you they multiply in front of your eyes.&nbsp; We were all sick of zucchini slice so I came up with this recipe.&nbsp; It is fantastic as a side dish to sausages, a roast chicken or BBQ&#8217;d chops but also great for vegetarians with a few eggs poached in the sauce with bread to dip.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"831\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3833-831x1024.jpg\" alt=\"\" class=\"wp-image-475\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3833-831x1024.jpg 831w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3833-243x300.jpg 243w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3833-768x946.jpg 768w\" sizes=\"auto, (max-width: 831px) 100vw, 831px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tbsp olive oil<\/li><li>1 onion, sliced<\/li><li>1 garlic clove, finely chopped<\/li><li>Salt and pepper<\/li><li>500gm zucchini<\/li><li>1 400gm tin tomatoes<\/li><li>Chilli flakes (optional)<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3813-1-768x1024.jpg\" alt=\"\" class=\"wp-image-476\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3813-1-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3813-1-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Slice the onion and finely chop the garlic clove.&nbsp; <\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"878\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3815-878x1024.jpg\" alt=\"\" class=\"wp-image-477\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3815-878x1024.jpg 878w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3815-257x300.jpg 257w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3815-768x896.jpg 768w\" sizes=\"auto, (max-width: 878px) 100vw, 878px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Heat the oil in a frypan on a low to medium heat.&nbsp; Add the onions and garlic and saute slowly, stirring occasionally until the onion is translucent but not coloured.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3817-768x1024.jpg\" alt=\"\" class=\"wp-image-478\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3817-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3817-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Meanwhile slice the zucchini into coins about 1\/2 cm thick.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"887\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3820-887x1024.jpg\" alt=\"\" class=\"wp-image-479\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3820-887x1024.jpg 887w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3820-260x300.jpg 260w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3820-768x887.jpg 768w\" sizes=\"auto, (max-width: 887px) 100vw, 887px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Add the tin of tomatoes to the frypan, either breaking up the tomatoes with a wooden spoon or crushing through your hands.&nbsp; Fill the now empty tin with water about a third of the way up, swirl to get all the tomato out and add to the frypan.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3824-780x1024.jpg\" alt=\"\" class=\"wp-image-480\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3824-780x1024.jpg 780w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3824-228x300.jpg 228w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3824-768x1008.jpg 768w\" sizes=\"auto, (max-width: 780px) 100vw, 780px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Add in the zucchini and stir to coat, trying to push the zucchini under the tomato liquid. Season with salt and pepper and a pinch of red chilli flakes if you like it hot.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3825-768x1024.jpg\" alt=\"\" class=\"wp-image-482\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3825-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3825-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Cover with a lid and cook 15 minutes or until the zucchini is cooked and soft.&nbsp; Take the lid off the pan and let the excess juices boil away and the sauce thicken.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"866\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3830-866x1024.jpg\" alt=\"\" class=\"wp-image-481\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3830-866x1024.jpg 866w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3830-254x300.jpg 254w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3830-768x908.jpg 768w\" sizes=\"auto, (max-width: 866px) 100vw, 866px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I hope you remember this dish when you too have a glut of zucchini or want some inspiration for meatless Monday!&nbsp; Simply make little indentations in the sauce and crack in a few eggs cover with a lid and cook until the whites are set but the yolks are still runny and serve with crusty bread.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3837-768x1024.jpg\" alt=\"\" class=\"wp-image-487\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3837-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3837-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Enjoy.&nbsp; &nbsp;Sheryl x<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Growing up my parents would cut up an onion, saute it in a little oil, add a tin of tomatoes and that was a side dish, I hated it.&nbsp; Well, years later we had a glut of zucchinis in the garden and anyone who has grown zucchini will tell you they multiply in front of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,8,6,2,11],"tags":[],"class_list":["post-470","post","type-post","status-publish","format-standard","category-breakfast-n-brunches","category-delicious-dinners","category-family-friendly-feasts","category-recipes","category-vegetarian","czr-hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ratatouille &quot;style&quot; Zucchini - Styles in the Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stylesinthekitchen.com\/index.php\/2018\/12\/16\/ratatouille-style-zucchini\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ratatouille &quot;style&quot; Zucchini - Styles in the Kitchen\" \/>\n<meta property=\"og:description\" content=\"Growing up my parents would cut up an onion, saute it in a little oil, add a tin of tomatoes and that was a side dish, I hated it.&nbsp; Well, years later we had a glut of zucchinis in the garden and anyone who has grown zucchini will tell you they multiply in front of [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/stylesinthekitchen.com\/index.php\/2018\/12\/16\/ratatouille-style-zucchini\/\" \/>\n<meta property=\"og:site_name\" content=\"Styles in the Kitchen\" \/>\n<meta property=\"article:published_time\" content=\"2018-12-16T07:51:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-01-02T03:43:43+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2018\/12\/IMG_3833-831x1024.jpg\" \/>\n<meta name=\"author\" content=\"Sheryl\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sheryl\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/stylesinthekitchen.com\/index.php\/2018\/12\/16\/ratatouille-style-zucchini\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/stylesinthekitchen.com\/index.php\/2018\/12\/16\/ratatouille-style-zucchini\/\"},\"author\":{\"name\":\"Sheryl\",\"@id\":\"https:\/\/stylesinthekitchen.com\/#\/schema\/person\/48838ddfd78ad83bb64c2c951318e000\"},\"headline\":\"Ratatouille &#8220;style&#8221; 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