- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
No Diets specified
Submitted by Alysa Cohen
My version of ratatouille, but with better curb appeal. And the leftovers go great with pasta!
2-3 zucchini
5-6 tomatoes
1 Tbsp fresh (or 1 tsp dried) each, oregano and basil
1 tsp garlic powder
Olive oil
1 can (6 oz) tomato paste
Salt and pepper, to taste
Shredded mozzarella, optional
Preheat oven to 400 degrees.
Spray a ceramic tart pan or pie dish with nonstick cooking spray.
Spread the tomato paste in the bottom of the baking dish. Sprinkle with salt, pepper, and garlic powder.
Slice tomatoes and zucchini into rounds about the same size in diameter and thickness (about 1/3 inch thick). Starting from the outside, shingle the vegetables until the pan is filled. Sprinkle the top with salt, oregano, and basil. Using a zig-zag motion, sprinkle the vegetables with olive oil. Bake in the oven, uncovered, until edges begin to brown and you can see the tomato paste bubbling up. If using cheese, sprinkle cheese over the vegetables in the last few minutes of cooking, just to melt the cheese.
Serve hot or at room temperature (not recommended to serve at room temp if using cheese).
How Would You
Rate this recipe?
Please log in to rate
Reviews