Zucchini Ratatouille

 

Ingredients

1 green zucchini - evenly sliced into rounds

1 yellow squash/zucchini - evenly sliced into rounds

In a bowl:

2 Tbsp Fresh basil - finely chopped

1 Tbsp fresh parsley finely chopped or 1/2 Tbsp dried
1 Tbsp fresh thyme finely chopped or 1/2 Tbsp dried

1 tsp salt

1/2 tsp garlic powder

1/2 tsp black pepper

1 tsp olive oil

For sauce:

1 Onion - diced

4 garlic cloves

1 red bell pepper - diced

1 yellow bell pepper - diced

5 crushed tomatoes 

Directions

Prepare sauce:

Heat oil in a pan on medium heat, add onion and saute until translucent.

Add rest of the ingredients and saute for 5 mins. 

Let it cool then puree. 

Pour the puree back into the pan. Arrange zucchini/squash rounds.

Drizzle the mixture from the bowl all over in the pan.

In oven:

Preheat oven to 375 degree F

Cover with foil and bake for 40 mins

Uncover and bake for another 20 mins

Stove top (keep covered):

Medium high about 30 mins