Zoodle Ratatouille is a composition of seasonal vegetables—zucchini, onions, sweet bell peppers, and tomatoes—cooked with olive oil and garlic.
Cuisine American, French
Keyword Ratatouille, zoodle, zucchini
Prep Time 15minutes
Cook Time 20minutes
Total Time 1day12hours24minutes
1mediumsweet onion, thinly sliced
1largered or yellow bell pepper, thinly sliced
114.5 oz. candiced tomatoes with basil, garlic & oregano(drained)
1/2teaspoonfreshly ground black pepper
1/4cupshredded or shaved Parmesan cheese(optional)
fresh basil, for garnish
Spiralize 4-5 zucchini to make 4 cups of zoodles. Set aside. Slice remaining vegetables into thin slices and then roughly chop.
Heat 1 tablespoon olive oil in a large skillet on medium heat. Add onions and peppers and sauté for 5 minutes or until onions are translucent. Add minced garlic and mushrooms and cook for another 5 minutes.
Add drained tomatoes and black pepper. Bring to a boil and reduce heat to medium low. Add zoodles and toss. Cook for 5 minutes, then add the chopped chicken (optional). Cook until heated through.
If desired, sprinkle with Parmesan cheese and fresh basil. Serve immediately.