DUMP AND BAKE RATATOUILLE
Salt and pepper
1 large sweet onion, thinly sliced
2 sweet bell peppers (any color), seeded and sliced into strips
3 zucchini sliced (or 2 zuchini + 1 Summer Squash sliced)
4 tomatoes, quartered and seeds removed (or 2 fresh tomatoes and 1 can of diced tomato)
¼ cup finely chopped fresh parsley
¼ cup chopped fresh basil
1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
1 small can (6 ounces) tomato paste
1 tablespoon olive oil plus additional for serving
4 teaspoons minced garlic
Optional garnish: capers, drained
Cut the eggplant into chunks. In a colander, toss the eggplant with 1 tsp. salt, then let drain for about 30 minutes. Pat the eggplant dry with paper towels. (Do not skip this step)
Meanwhile, spray a deep 9 x 13-inch baking dish with cooking spray. Set aside. Preheat oven to 400 degrees F.
In a large bowl (or in the prepared dish), toss together eggplant, onion, bell peppers, zucchini, tomatoes, parsley, basil, oregano, tomato paste, olive oil, and garlic.
Transfer vegetables to the prepared dish, cover with foil, and bake for 45 minutes, stirring once or twice during the baking time to make sure that the vegetables cook evenly (or until vegetables are tender). Garnish with capers, drizzle with olive oil, and season with salt and pepper just before serving.
Cooking for 2? Use half of the ingredients and bake it in an 8 or 9 inch square dish.
You can also prepare this recipe in a slow cooker. About 3 hours in high or 6 hours in slow.
EASY ZUCCHINI CAKE
2 and 1/2 cups (313g) all-purpose flour (or make half of it wholewheat flour)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (240ml) vegetable oil
1 and 1/4 cups (250g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (180g) unsweetened applesauce, at room temperature
4 large eggs, at room temperature
1 Tablespoon pure vanilla extract
1 and 3/4 cups (190g) shredded zucchini
(You can add 1/4 teaspoon ginger and 1/8 teaspoon of allspice if you’d like)
Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
1 – Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
2 – Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded zucchini until combined.
3 – Pour and spread the batter evenly into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on it. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.