Miss_Maples Zucchini – Tomato – Ragout

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash and clean the zucchini, then cut in half lengthways and finely dice. Peel the onion and garlic, then finely chop the onion. Briefly scald beefsteak tomatoes, quench and peel them - but also works with the skin! Cut the tomatoes open and remove the seeds, dice the pulp.
Heat the olive oil and sauté the onion. Add the zucchini and fry briefly. Press the clove of garlic through the press over the zucchini. Add the vegetable stock and let everything simmer for about 10 minutes over a low heat. Then add the tomato cubes and cook for another 10 minutes.
Wash the basil and shake dry. Cut the leaves into thin strips.
Spread the ragout on plates and sprinkle with the basil.
Fresh garlic bread goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.