Zucchini Ragout
Ragout is traditionally a rich, flavorful stew of meat (beef, pork, chicken or fish), vegetables optional. My version is rich, flavorful and vegetables-only based. Serve over whole grain pasta, rice or couscous, or top over flatbread and sprinkle with goat or feta cheese for extra flavor.
Serves: 2
Ready in: 10 minutes
You'll Need:
1 tablespoon olive oil
2 medium to large zucchini, diced
2 garlic cloves, crushed
2-3 plum tomatoes, diced
3-5 kalamata olives, pitted and chopped
1/4 teaspoon red pepper flakes
1 tablespoon fresh oregano
Here's How:
1. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and garlic, and cook until golden brown, about 5 minutes,
2. Add the tomato and olives, and cook for 2-3 minutes. Season with the red pepper flakes, and some salt and pepper. Finish with fresh oregano, and serve.
Ready in: 10 minutes
You'll Need:
1 tablespoon olive oil
2 medium to large zucchini, diced
2 garlic cloves, crushed
2-3 plum tomatoes, diced
3-5 kalamata olives, pitted and chopped
1/4 teaspoon red pepper flakes
1 tablespoon fresh oregano
Here's How:
1. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and garlic, and cook until golden brown, about 5 minutes,
2. Add the tomato and olives, and cook for 2-3 minutes. Season with the red pepper flakes, and some salt and pepper. Finish with fresh oregano, and serve.
