Gilroy Ratatouille

A feast of zucchini and tomatoe "ratatouille" served over a hearty bowl of polenta
Photograph of a plate of Corn & Basil Cream Pasta. Pasta is on a white plate atop a woven, wooden charger. Beneath the charger is a white-and-blue-striped tea towel. Also sitting on top of the towel is a wooden ramekin of salt. In the lower left-hand side of the picture is one bunch of blue hydrangeas.

Prep time

10 min

Cook time

15 min

Servings

4 persons

Category

Vegetarian

Origin

California-inspired, with a nod to traditional Provençal Ratatouille

OK, you got me, this Ratatouille isn’t your traditional Provençal stew at all, but in many ways, this dish is its spiritual cousin. The abundant zucchini and tomatoes in the market made this a regular feature in my home growing up, and around here the summer produce keeps coming well into the fall. While it may not follow the ratatouille recipe to the letter, it shares the same essence of humble ingredients coming together to create something special.


Growing up in Gilroy, a small town without the bustling dining options of a big city, meant that our kitchen became the heart of everything. With few reasons to eat out, my family made the most of what we had, and meals like this were central to our gatherings—simple ingredients brought together with care, turning everyday produce into something more memorable.


Much like the traditional ratatouille, this dish is about honoring the produce of the season. It's a quick sauté of zucchini and tomatoes, with garlic and olive oil at its heart. And while you could easily make it a side dish, I prefer to ladle it over creamy polenta or toss it with pasta for a meal that’s just as comforting as it is satisfying.

Ingredients

  • 4 Small or 2 Large Zucchini, Or Mix of Summer Squash, medium dice (500 g)
  • 2 Large Tomatoes, medium dice (500 g)
  • 3 + 3 Large Cloves of Garlic, divided, peeled and minced (15 g + 15 g)
  • ½ tsp Salt (3 g)
  • ½ tsp Red Pepper Flakes (1 g)
  • 2 TBS Good EVOO for cooking (30 g)

For Plating

Recipe

Step 1

Add, salt, pepper flakes, “good” EVOO for cooking, and half of the garlic to a large sautee pan. Cook on medium low heat, stirring occasionally, until fragrant and garlic starts to develop a little color. 5 minutes. 

Step 2

Turn up heat to medium high then add zucchini. Stir or sautee about once a minute but give zucchini/squash time to brown. Cook for 5 minutes.

Photo of recipe

Step 3

Add tomatoes and remaining garlic. Turn down heat to medium and stir vigorously to break up. Cook for 3 minutes. 

Step 4

Serve ladled over Polenta or as a side to your favorite pasta dish. (Or add boiled noodles and a little pasta water, cook for another couple of minutes for a quick and healthy pasta!)

Photograph of a plate of Corn & Basil Cream Pasta. Pasta is on a white plate atop a woven, wooden charger on a white marble surface. Beneath the charger is a white-and-blue-striped tea towel. Also sitting on top of the towel is a wooden ramekin of salt. In the lower left-hand side of the picture is one bunch of blue hydrangeas. To the right of the plate are a fork and knife and a black bowl of sliced bread.

In this recipe:

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