One of my favorite movies ever!! Ratatouille is incredibly beautiful, healthy, & delicious! Contrary to how it looks, it's actually not difficult to make! Just takes a little patience, and a mandolin slicer. Here's my take on it.
Time: 1 hour, 15 mins
Ingredients:
- 1 zucchini
- 1 yellow summer squash
- 1 Italian eggplant
- 3 almost ripe Roma tomatoes
- 1 cup tomato sauce
- 5 basil leaves (fresh)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, chopped
- salt & pepper to taste
Recipe:
- In an oven safe pan, heat 1 tablespoon of olive oil & the diced onions for about 30 seconds-1 minute. Use medium-low heat so it doesnt burn. Then, add the garlic.
- Wait 30 seconds before pouring in the tomato sauce. Cook for another 2 minutes then tear up the basil leaves & drop them in.
- Use a mandolin to slice the zucchini, squash, eggplant & tomatoes very thin.
- Arrange them around the pan that the sauce is in, so that the slices alternate between each vegetable. Continue all the way around the pan, until you run out of slices.
- Drizzle the last tablespoon of olive oil over the top. Sprinkle the oregano, thyme, salt & black pepper on top.
- Cover with parchment paper & bake on 375 for 45 minutes.
- Remove the parchment & bake for another 10 minutes. Enjoy!
Stuffed with amazing habanero lime shrimp! This delicious carbless meal promises to be a crowd pleaser! Try it for a small meal for two or as an appetizer or main for a party! The list of filling options is endless! Go crazy.
Time: 30 minutes
Ingredients:
- 1 zucchini & 1 yellow summer squash (or whatever squash combos you have)
- olive oil for drizzling
- salt & pepper to taste
- half a bag of large shrimp, peeled & deveined
- 2 medium sized limes
- 3-4 slices of habanero, seeds removed
- 1 tablespoon vegetable oil
Recipe:
- Cut the squash in half longways.
- Scoop out the middle of the squash with a spoon. Leave enough flesh on the bottom & sides so that it can hold up to the filling & grilling (hey that rhymed!)
- Drizzle olive oil around the top of the squash, then flip them over on grill mats, or a cookie sheet if you're baking them, so the flesh is facing down.
- Grill the squash on medium heat for about 5-10 minutes depending how large they are. You want them still crunchy, not too soft.
- While the squash is grilling, sauté the shrimp in the lime juice, habanero & vegetable oil.
- Add salt & pepper to taste, then turn off the heat.
- Use tongs to flip the squash over on the grill mats. Fill them with the habanero shrimp, and drizzle with any leftover sauce.
- Close the grill to allow the shrimp to cook into the squash for about 30 seconds to 1 minute.
- Remove the squash boats from the grill mats & serve on a platter. Enjoy!
