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

Eggplant, tomatoes, or zucchini, anyone?

Our Healthy Cook’s easy recipes for Roasted Ratatouille and Zucchini “Butter” let seasonal vegetables shine.

All recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at

Click here for a printer-friendly version of these recipes. 

Roasted Ratatouille

Serves 4.

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

  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.

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

Zucchini “Butter”

Makes 2 cups. 

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

  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. 

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

These recipes first appeared in the July/August and September 2019 issues of Nutrition Action Healthletter. 

Photos: Kate Sherwood/CSPI. 

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