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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.