Zucchini Ragout

Zucchini Ragout

Zucchini Ragout is a dish that my mom frequently makes during the summer when the zucchinis are in season and readily available at the farmers market. The addition of dried mint along with the onions and garlic is what makes it stand out. For those of you who are dieting, this recipe is light and healthy. You can also make some rice along with grilled steak and make a full meat out of it.

Skill level: Easy
Click here to view Slideshow, Share, & Comment
Zucchini Ragout
Serves 6
Traditional "Armenian" Recipe
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 12 Mexican Zucchinis – grated and sliced ¼ inch thick
  2. ¼ cup vegetable oil
  3. 1 medium onion – cut julienne
  4. 6 cloves garlic – thinly sliced
  5. 4 Roma tomatoes – cut into large chunks
  6. ½ green bell pepper – diced
  7. ½ red bell pepper – diced (optional)
  8. 2 tablespoons tomato paste
  9. 1 teaspoon pepper paste (optional but recommended)
  10. 2 teaspoons chicken bouillon (omit when making for lenten)
  11. ¼ cup lemon juice
  12. 1 teaspoon salt
  13. 1 cup water
Seasoning
  1. ½ teaspoon salt
  2. ¼ teaspoon red pepper
  3. ¼ teaspoon black pepper
  4. ¼ teaspoon allspice
Mint sauce
  1. 2 tablespoons vegetable oil
  2. 1 teaspoon dried mint
Instructions
  1. Sprinkle zucchinis with ½ teaspoon salt and set aside.
  2. In a small bowl, dilute the tomato paste, pepper paste, chicken bouillon and lemon juice with I cup of water. Set aside.
  3. In a 5 quart saucepan add ¼ cup vegetable oil.
  4. Add the onions and cook on medium high heat till translucent.
  5. Add the green peppers and garlic.
  6. Toss for 1 more minute.
  7. Add the sliced zucchinis and toss on low heat for about 5 minutes.
  8. Add tomatoes, and mix for another minute.
  9. Pour the tomato sauce mixture over the zucchinis and tomatoes.
  10. Gently mix together for a minute or two.
  11. Cover and cook for 30 minutes.
  12. Add the seasonings.
  13. In a small skillet, heat 2 tablespoons vegetable oil. Add the dried mint. Cook for a minute until you hear the mint sizzle. Immediately remove from heat and pour over tomatoes and zucchinis.
  14. Cook for another 15 minutes till zucchinis are tender and fully cooked. (see note #1 below)
♣ Notes
  1. 1. When the oil rises to the surface after ½ hour of cooking, you’ll know that its cooked.
Velvet Edition http://www.velvetedition.com/

Zucchini Ragout slideshow:


Smooth Enough to Share
Email this to someoneShare on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on LinkedInShare on Yummly


Leave a Reply

Your email address will not be published. Required fields are marked *