Posts Tagged ‘zucchini’


Posted: 15th October 2013 by doomthings in Dinner, The Foodening
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I’ve wanted to make this since I saw Ratatouille in the theater.  Cartoon food is delicious and apparently it’s delicious in real life too.  Need a meatless dish?  Despair not!  This is awesome and hearty and goes great with french bread, couscous, polenta, or goat cheese.

Ingredients (adpated from The Comfort of Cooking):

  • 1 cup tomato puree
  • 1/4 onion, diced
  • 2 garlic cloves, minced
  • 1/4 tsp dried oregano
  • 1/4 crushed red pepper flakes
  • 1 tbsp olive oil, plus extra for drizzling on top
  • 1 small eggplant
  • 1 small yellow squash
  • 1 small zucchini
  • thyme for sprinkling on top (fresh or dried)
  • salt and pepper to taste


  1. In a dish approximately 10 inches in diameter, combine the tomato puree, onion, garlic, oregano, and pepper flakes.  Add salt and pepper to taste.
  2. Finely slice eggplant, squash, and zucchini, and alternate around dish, spiraling into the middle.
  3. Drizzle olive oil on top, season with salt, pepper, and thyme.
  4. Bake at 375 degrees F for 45 to 50 minutes with a piece of parchment paper on top (to help slow browning of the veggies).  The tomato puree should be bubbling up between the veggies, which should be tender but not too squishy or browned.

Ratatoullie | doomthings

 We had ours with parmesan polenta and french red wine.  DELICIOUS. +25 classiness

Squashy Pasta

Posted: 15th April 2013 by doomthings in Dinner, The Foodening
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Tonight’s dinner was a hoos-band original.  We had a lot of grilled squash and zucchini leftover from the weekend (it was grilled with olive oil, pepper, salt, and a splash of lemon juice) and we didn’t want to just microwave them, so he threw a bunch of stuff into the blender and came out with a sweet new pasta dish.

Squashy Pasta | doomthings


  • Leftover grilled squash and zucchini
  • 2 1/2 heaping glops ricotta cheese
  • A handful grape or cherry tomatoes, sliced
  • Sage (to taste)
  • Olive oil
  • 1/4 of a medium onion, chopped
  • 2 cloves garlic (or more to taste), diced
  • Salt and pepper (to taste)
  • 1/2 lb bow tie pasta (1/2 of a 1 lb box)


  1. Cook pasta according to box instructions.
  2. Puree squashes, ricotta cheese, some of the tomatoes and a drizzle of olive oil.
  3. In a medium saucepan, saute onion and garlic in a drizzle of olive oil until onions are tender.
  4. Add the squash mixture to the saucepan and add in the remaining tomatoes, stir until combined.
  5. Add sage to mixture (to taste) and stir until combined.
  6. Add salt and pepper to taste.
  7. Toss pasta with squash goo just enough to cover the pasta.

This turned out really good!  Despite the added cheese (which often leaves people feeling full and bloaty), I felt almost healthy eating this.  Not sure if it is healthy or not, but pureed squash certainly gives it a nudge in that direction.  After finishing dinner, we concluded that roasted tomatoes would be a good addition to this dish.  This will be made again, and roasted tomatoes will be used!