Acadia's Ratatouille

Name: Acadia's Ratatouille
Total time: 95 min
Yield: 1 servings
Ingredients: 2 extra virgin olive oil; 1 onion; 2 garlic; 1/2 red bell pepper; 1/2 yellow bell pepper; 1 basil; 1 oregano; 1 parsley; 28 crushed tomatoes; 1 1/2 zucchini; 1 red pepper flakes; 1/2 kosher salt; 1/4 parmesan cheese

We love ratatouille! I usually have an abundance of zucchini and yellow squash in my garden, however, this year since we received so much rain the zucchini & squash crop was poor. So I have been force to buy my ingredients. For my family's taste, I omit the red pepper flakes and salt as the canned tomatoes have enough salt in them, however if you choose to use fresh tomatoes I would add the salt.

5.0 · 4 reviewsRecipe card by AcadiaTwoEditorial by recipesvibrant · Updated October 15, 2026

Onions Peppers Vegetable Low Protein Vegan Low Cholesterol

Total time

95 min

Servings

Calories

113.8

Ingredients

Makes 1 serving

2 extra virgin olive oil
1 onion
2 garlic
1/2 red bell pepper
1/2 yellow bell pepper
1 basil
1 oregano
1 parsley
28 crushed tomatoes
1 1/2 zucchini
1 red pepper flakes
1/2 kosher salt
1/4 parmesan cheese

Method

In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
Add basil, oregano and parsley mixing with other ingredients.
Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and stir to mix thoroughly.
Cover for and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).
Place parmesan cheese on table to be sprinkled on top of each individual serving.
Enjoy!

Cook's notes

Use a mandoline slicer to ensure your zucchini and squash are cut into uniform discs, which helps them cook evenly in the crushed tomato base.
Stirring every 5 minutes during the final hour is crucial to prevent the crushed tomatoes from sticking to the bottom of your Dutch oven.
For a deeper flavor profile, let the sauteed onions and garlic develop a light golden color before adding the bell peppers.
Keep the heat on low-simmer; a gentle bubble ensures the zucchini maintains its texture without turning into mush.

Easy swaps

Instead of vegan parmesan cheese, use nutritional yeastUse 1 tablespoon to provide a savory, umami depth that replaces the salty kick of parmesan.
Instead of red bell pepper, use roasted red peppers from a jarIf you're short on time, these add a smoky sweetness that complements the slow-cooked sauce.
Instead of zucchini, use yellow crookneck squashThese share the same cooking time and moisture content, making them a seamless 1:1 swap.
Instead of crushed tomatoes, use fire-roasted crushed tomatoesAdds a subtle charred flavor that pairs beautifully with the fresh herbs.

Frequently asked

Why do I need to stir this every 5 minutes?

Because the crushed tomatoes are thick, they can easily scorch on the bottom of the Dutch oven; frequent stirring ensures even cooking and prevents burnt bits.

Can I use dried herbs instead of fresh?

Yes, you can use 1/2 teaspoon of dried basil, oregano, and parsley, but add them during the final 20 minutes of simmering to preserve their fragrance.

Is this recipe suitable for meal prep?

Absolutely, though it is designed as a single-serving portion. If you scale it up, it holds its texture remarkably well over several days in the fridge.

What should I serve with Acadia's Ratatouille?

It pairs beautifully with a side of crusty sourdough bread or over a small bed of cooked quinoa to soak up the tomato-herb sauce.