Food Studies 11 Name _________

WVSS Block ____

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Skillet Zucchini
(Serves 4)
Ingredients
200 mL vegetable oil
4 medium zucchini, sliced lengthwise 5mm thick
garlic salt
ground pepper
oregano
250 mL spaghetti sauce
75 mL grated Romano cheese
25 g mozzarella cheese, thinly sliced

Method
1. Heat oil in skillet, cook a few zucchini in hot oil until lightly browned.
2. Add remaining zucchini and cook until barely tender.
3. Drain well on paper toweling. Discard remaining fat in pan.
4. Place a layer of zucchini slices in skillet. Season lightly.
5. Cover with some of the sauce, Romano cheese and a few slices of mozzarella.
6. Repeat layering until all ingredients are used, ending with mozzarella.
7. Sprinkle with more oregano. Cover and cook over low heat until cheese is melted and
mixture is heated through.
 Ratatouille
(Serves 4-6)

Ingredients
1 aubergine or eggplant cut into 1 cm slices
2 small courgettes or zucchini, cut into 1 cm slices
1 garlic clove, crushed
1 medium onion, peeled and sliced thinly
1 green pepper, seeded and sliced thinly
1 red pepper, seeded and sliced thinly
2 tomatoes cut into chunky wedges or 250 mL canned chopped tomatoes
15 mL fresh chopped basil
15 mL fresh chopped parsley
5 mL dried oregano
ground black pepper
5 mL salt
grated Parmesan cheese
45 mL olive oil

Method
1. Fry onion and garlic in hot oil in non-stick pan.
2. Add courgettes, aubergines and peppers and mix carefully until coated in oil. Saut or
fry gently until vegetables are soft.
3. Add tomatoes and spices. Cover and simmer for 15 minutes. Vegetables should be soft,
but still retain their shape.
4. Sprinkle with Parmesan cheese.

Note: This Mediterranean vegetable stew can be eaten hot, warm or cold. Can be served as a
vegetable accompaniment to meat, with bread as a stew or as an appetizer.