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!
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.
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 5|
|Calories from Fat: 29 (41%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 13.1mg||0 %|
|Potassium 342.3mg||9 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 71
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