Ecco’s Summer Ratatouille  Back to Recipes

Paired with Ecco Domani Pinot Grigio



Ingredients
  • 1 zucchini
  • 1 yellow summer squash
  • 1 medium slicer or heirloom tomato (just needs to be bigger than a Roma tomato)
  • 1 1/2 cups prepared tomato sauce
  • 1/2 white or yellow onion, roughly chopped
  • 1 tsp. kosher salt
  • 2 Tbsp. olive oil
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. fresh basil, chopped

Directions
  • Preheat the oven to 425 degrees Fahrenheit.
  • Slice the zucchini and yellow squash into about 1/8 inch rounds. This is easiest with a mandoline but can be done with a sharp knife as well. Slice the tomato as thinly as you can.
  • In a medium oven-safe dish, add the tomato sauce and onions. Layer the zucchini, yellow squash and tomato in a spiral pattern, ending in the middle. You should be able to fit all of the squash in the pan.
  • Once all of the produce is in place, drizzle the top with the olive oil and season with the kosher salt. Bake for about 40 minutes, or until the squash is fork-tender.
  • Remove from the oven momentarily and sprinkle with the Parmesan cheese. Turn the broiler on and place back under the broiler for about five minutes. Remove when the cheese and top has been nicely browned.
  • Sprinkle with the fresh basil and season with freshly ground black pepper. I recommend serving over rice or quinoa, or with nice bread on the side.

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