It’s that time of year here in California where the zucchini is in great form and is plentiful! I had some beautiful, organic zucchini and wanted to do something a little different with it. I decided to make something with beans rather than the typical potato, rice or pasta side dish. This ratatouille like dish that I threw together hit the spot! It had a variety of flavors highlighted by fresh, organic veggies and herbs. It was the perfect side dish to our barbecued chicken.
You could also make it with a little more sauce and serve it over rice or pasta as a vegetarian main dish. Leave out the Parmesan cheese and you have a satisfying Vegan dish!
Ratatouille with Black Beans and Zucchini
2 cans black beans, drained and rinsed (Tip: Fresh cooked beans would taste the best or you can go the quick route and use canned, like I did. To reduce the salt in canned beans, be sure to rinse them well.)
3 zucchini, sliced
3 Roma tomatoes, diced
1/2 medium red onion, diced
3 tbsp fresh oregano, chopped (or you can use dried)
1 tsp cumin
Salt and pepper to taste
1 1/2 tbsp garlic infused olive oil (or use regular olive oil and add a clove of fresh garlic to the mixture.)
1/4 cup Parmesan cheese, grated
Add olive oil to large saute pan or wok. Heat over medium heat. Add all ingredients and saute until onions and zucchini soften. I like my zucchini more on the al dente side. Top with Parmesan cheese just before serving.