Is there such a thing as too much zucchini?
Oh yes, there is.
We went away for a week and our garden went crazy. It was scorching hot while we were gone and the garden responded as if breathing its last breath; it pumped out extra vegetables in a last ditch effort to get all its children off a sinking ship.
So what to do with all this bounty? Well, besides cooking up many of the other garden inspired recipes I have, I like to make a simple and fresh ratatouille. This dish is not only versatile, but freezes well for later when all the fresh vegetables are gone. See the end of the post for some ideas on what to do with extra ratatouille.
The vegetables are cooked in stages in this recipe. I did it this way for two reasons; first because I could not fit everything in my pan all at once (even though I have a gigantic saute pan) and second, because cooking the vegetables separately keeps the first ones added from getting over cooked before everything else is done. This way the flavors remain fresh and distinct.
Go to the post for the recipe and more…
