Quick Ratatouille

Busy people of the world come in, put down your house keys, unburden yourself of your bags, kick off your shoes, grab a glass of wine and watch as chef Emeril Lagasse shows you how to cook some light, quick and easy meals for late night dining.

Prep time: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Yield: 2 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 zucchini, cut into half moons
  • 1 medium vine-ripened tomato, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • Kosher salt and freshly ground black pepper


  1. Heat an 8-inch nonstick pan over medium heat.
  2. When the pan is hot, add the olive oil, zucchini, tomatoes, garlic, salt, and pepper.
  3. Toss to combine and saute until the tomatoes give off their juices, 6 to 8 minutes.
  4. Serve the dish hot or warm.