Mexicali Ratatouille

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READY IN: 55mins
Recipe by lynnski LA

This is a simplified version of ratatouille, without eggplant, but with a southwest spin. It's especially good served with corncakes and a black bean salsa. Note: Calabacita, also called white squash, is a Mexican squash which is similar to zucchini. This recipe is a variation of one from "The New Basics" by Rosso and Lukins.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large skillet and saute onion for about 3 minutes.
  3. Add bell pepper, zucchini, oregano and cumin and saute 5 minutes more.
  4. Stir in tomatoes and jalapeno chilies.
  5. Transfer mixture to a 2 1/2 quart casserole and bake for 30 minutes.
  6. Garnish with cilantro and serve.
  7. Makes 4-6 portions.

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