Tex-Mex Ratatouille

Tex-Mex Ratatouille

Ready in 45 minutes

Tex-Mex Ratatouille is quick and easy to put together. It’s a great way to get your teenagers, who all seem to love tex-mex cooking, to eat a zucchini recipe. "Beef it up" to main dish status: just serve over rice topped with Planned Over shredded chicken or beef. If it's a dairy meal sprinkle this pareve recipe with shredded cheddar cheese and crushed taco chips. I call that: Ra-taco-tuille!

Top-ranked recipe named "Tex-Mex Ratatouille"

5 avg, 1 review(s) 100% would make again


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1 Onion; finely chopped
1 tablespoon olive oil
2 cloves Garlic; minced
1 large zucchini; cut into medium dice
1/2 medium ; dice
1 can corn; drained
1 teaspoon pickled jalapeno pepper; minced
1 tomato; diced
1/2 teaspoon ground cumin
1/4 cup fresh cilantro or 2 tablespoons frozen; finely chopped
1 teaspoon Salt
1/4 teaspoon pepper

Original recipe makes 5



1. Heat oil in a large skillet on medium high heat. Add onion and cook, stirring until it begins to brown. Lower heat to medium, add garlic and stir one minute until fragrant. Do not allow garlic to brown. Add zucchini, bell pepper and corn. Stir, cover and cook until vegetables begin to soften, about 10 minutes.

2. Uncover, add jalapeno pepper, tomato, and cumin. Cook uncovered, until vegetables are very tender, 15 to 20 minutes. Season to taste with salt and pepper. Stir in cilantro. Serve warm or at room temperature.


Added on Award Medal
Verified by stevemur

Tex-Mex Ratatouille photo by thekosherchannel thekosherchannel

photo by lisamclain lisamclain

Calories Per Serving: 71 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Makes: 4-6 servings ~ Can make ahead [I posted this recipe.]
thekosherchannel 4 years ago
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