Zucchini Ratatouille

1. 1

   Degorger les legumes -- sprinkle coarse salt on the diced zucchini in a sieve, and let sit in the sink for 30 mins to drain them of excess water.

2. 2

   Heat olive oil over medium heat in a thick-bottomed, oven-proof, sauce pan (I use Le Creuset).

3. 3

   Add garlic and onions and saute 5 minutes, or until garlic is just starting to brown (don't let it burn!).

4. 4

   Add zucchini; cover and cook until tender, stirring often, about 10 minutes.

5. 5

   Add tomatoes and rosemary; cover and simmer on low heat, stirring occasionally, at least 30 minutes to allow the flavours to integrate.

6. 6

   Uncover and simmer until excess water evaporates or add your favourite protein to the pan, cover, and bake it in the oven (see below).

7. 7

   Serve as a stew, side dish or sauce with your favourite protein, or my new favourite -- a filling for omelette. In the future, I am also going to try serving it for brunch with baked eggs by making 4 shallow indentations in the sauce, cracking 1 egg into each indentation, and baking at 400u00b0F until eggs are softly set, about 10 minutes. I'd also like to try baking some chicken breast in it.

* Per serving · 4 servings · Values may vary.

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