Zucchini Ratatouille
(click on image to enlarge)
Serves 2
This is an easy recipe that goes great with a simple, tossed salad. The zucchini comes out of the dehydrator warm and there is something about the sauce that makes me swear that it has cheese in it. Great for when I’m craving a heartier dish. Pictured with a salad tossed with creamy garlic dressing.
Ingredients
- 2 large zuchini, cut into rounds
- ½ cup olive oil
- 2 tablespoons raw apple cider vinegar
- 1½ cups sundried tomatoes
- 1 cup water as needed
- 2 tablespoons fresh thyme, minced
- 1 tablespoon fresh rosemarry, minced
- celtic sea salt and pepper to taste
Preparation
Cut zucchini into rounds using a knife or manoline. Toss zucchini in a mixing bowl with olive oil, salt and dash of pepper. Place zucchini on Teflex dehydrator sheets and dehydrate for 1 hour at 145°F. Soak sundried tomatoes with equal part water. At the end of an hour, blend the remaining ingredients in blender until smooth. Toss zucchini with sauce before serving.
Comments
ray writes: (December 22, 2006)
This is a really nice meal, with a real warm feeling to the food. The texture of the sauce is so excellent, it could really fool you into thinking there was cheese in there! It also leaves me feeling satisfied, like I’ve had a really hearty meal.
humanimal writes: (January 14, 2007)
Good recipe, but remember if heated over 118, fruits and vegetables begin to cook and will begin to loose nutrients.
kandace writes: (January 17, 2007)
Yeah, I was concerned about this as well so I did some research. In Rainbow Green Live Food Cuisine, Gabriel Cousins sums up temperature by stating: it is actually better to begin the dehydration process at 145°F for the initial stage of the drying process. The reasoning is that as the food is dehydrating, it literally “sweats out” the moisture it contains. The moisture inside the dehydrator reduces the food temperature… (p. 155). I’ve seen a number of recipes lately that call for 145°F for the first hour or so and then drop to 115 or so. You could probably also just make the recipe at 115°F for an hour and a half or so – the higher temperature is just saving a bit of time.
LovefoodLaughter writes: (February 08, 2007)
Kandace, this turned out great! What a treat—thank you! I used one eggplant and one zucchini to make it look more like the ratatouille my mother was actually simultaneously preparing on the stove! Then I used oregano instead of thyme, and topped the finished product off with some crumbled dehydrated pine-nuts, which added a sort of parmesan-ish texture and taste to the whole thing.
kandace writes: (February 15, 2007)
Wow, I’m totally inspired to try adding eggplant and pine-nuts next time I make this recipe. I’d never really considered using ground nuts like parmesan. Then, I tried Rhios caesar salad (uses ground pumpkin seeds) and have heard that almonds work really well also. I wonder if most nuts/seeds work pretty well for this?
rawmama writes: (April 20, 2007)
Sounds delicious, going to try that this weekend! Nomi Shannon also wrote an article about dehydrating at higher temps being ok because it takes hours upon hours for food to really even come close to the temperature, especially in a dehydrator (she used cooking a turkey at a high temp and it being ready at about half the temp, as the example)...the air might be that temp, but the food is not.
zella writes: (June 18, 2007)
this looks SO Yummy. I think most the recipes in my box are from you Kandace…good job!
I like the pine nuts idea too…lovefoodlaughter.
kandace writes: (June 24, 2007)
Glad you are enjoying the recipes, zella!
zella writes: (June 26, 2007)
We can’t get enough of this dish. And it’s SOOO easy. I made just a little bit cause I figured my family wouldn’t like it…now I make a HUGE bowl. I finally found a use for my Pampered Chef parmesan cheese grater. We stuck the pine nuts in there and ground them up over the dish. YUM ! Also..I added onions, spinach, mushrooms to the zucchini marinade.
happytimes writes: (July 29, 2007)
wow.. i just made this dish, but added a little bit of hot pepper flakes and WOW it is soooo yummy.. i can’t get enough of it and i really mean it.. :) THANK YOU..
rediscoverrawfood writes: (August 13, 2007)
I don’t yet have a dehydrator, so I just let zucchini and eggplant marinate in the tomato sauce for a while and threw ground raw pine nuts on top. It was really good!It definitely goes into the meal rotation.
harmonylia writes: (November 04, 2007)
This was a GREAT meal, let me tell you, two servings my butt. I didn’t have two zuchinni, so I did one yellow squash. There was only enough for me because I didn’t want to share! Thanks for a great idea
frzzzn writes: (November 15, 2007)
This is a great recipe! I didn’t have enough sun dried tomatoes, so I added some green onion and red pepper and it was delicious!
carrie6292 writes: (January 12, 2008)
I’m going to try this next week when my “non-raw” friends come over for dinner… they’ve been wanting to try raw. Sounds good and easy!
angie writes: (February 12, 2008)
This sounds awesome! I think I will try it with the eggplant and pine nuts; thanks for the ideas.
avocado_love writes: (April 07, 2008)
This is one of my favorite recipes on the whole site. I have made this numerous times, I use a mixture of yellow squash and zucchini, it really was a lifesaver this winter when I was craving warm food.
RawKidChef writes: (May 14, 2008)
what a beautiful picture Kandace! I will try this soon, when I can get some nice sundried tomatoes!
LibbyB writes: (May 15, 2008)
One of my favorite raw food recipes ever! Thank you!
3relefords writes: (October 08, 2008)
Made this for dinner, the favor is awesome. I was a little hestitate, but I’m glad I made it. I added spinach and eggplant. It’s in the dehydrator now, but I’m not sure if it’s going to make it to the dinner table(smile).
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