Two simple recipes perfect for your end-of-summer produce

Our Healthy Cook's easy recipes for Roasted Ratatouille and Zucchini "Butter" let seasonal vegetables shine.

These recipes were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at healthycook@cspinet.org.

Zucchini "Butter"

Makes 2 cups 

Ingredients

• 2 lbs. grated zucchini
• ½ onion, minced
• ¼ cup olive oil
• ½ tsp. kosher salt

Instructions

1. Sauté the zucchini and onion in the olive oil until spreadable, 10-12 minutes.
2. Season with the salt.
3. Enjoy on toast or pasta. 

Nutrition Information

Per serving (¼ cup zucchini "butter"):

• Calories: 80
• Total fat: 7 g
• Sat fat: 1 g
• Carbs: 4 g
• Fiber: 1 g
• Total sugar: 3 g
• Added sugar: 0 g
• Protein: 1 g
• Sodium: 130 mg

Roasted Ratatouille

Serves 4

Ingredients

• 1 pint cherry tomatoes, chopped
• 1 baby eggplant, chopped
• 1 small zucchini, chopped
• 1 onion, chopped
• 1 red or yellow bell pepper, chopped
• 3 Tbs. olive oil
• ¼ tsp. kosher salt

Instructions

1. Preheat the oven to 450°F.
2. Toss all of the vegetables with the oil.
3. Roast on 2 large rimmed baking pans until tender, 15-25 min. 
4. Season with the salt.

Nutrition Information

Per serving (¼ of the recipe):

• Calories: 130
• Total fat: 11 g
• Sat fat: 1.5 g
• Carbs: 10 g
• Fiber: 4 g
• Total sugar: 6 g
• Added sugar: 0 g
• Protein: 2 g
• Sodium: 130 mg

Photos: Kate Sherwood/CSPI.