Mexican Ratatouille Recipe

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Mexican Ratatouille
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  1. Preheat the oven to 350*F.
  2. Heat the oil in a large skillet, and saute the onion for about 4 minutes on medium heat. Add the yellow squash, zucchini, oregano, salt, cumin, garlic, and black pepper. Saute 5 minutes, stirring often.
  3. Stir in the tomatoes and chile peppers. Transfer the mixture to an oven proof 2 1/2 quart casserole, cover, and bake for 30 minutes.
  4. Stir in the cilantro, and serve immediately or let cool to room temperature. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 66.52 Kcal (279 kJ)
Calories from fat 41.42 Kcal
% Daily Value*
Total Fat 4.6g 7%
Sodium 300.75mg 13%
Potassium 216.44mg 5%
Total Carbs 5.88g 2%
Sugars 3.21g 13%
Dietary Fiber 1.21g 5%
Protein 1.27g 3%
Vitamin C 27.3mg 45%
Iron 0.8mg 4%
Calcium 20.7mg 2%
Amount Per 100 g
Calories 70.12 Kcal (294 kJ)
Calories from fat 43.66 Kcal
% Daily Value*
Total Fat 4.85g 7%
Sodium 317.05mg 13%
Potassium 228.18mg 5%
Total Carbs 6.2g 2%
Sugars 3.38g 13%
Dietary Fiber 1.27g 5%
Protein 1.33g 3%
Vitamin C 28.8mg 45%
Iron 0.8mg 4%
Calcium 21.9mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
  • 2

Good Points

  • saturated fat free,
  • cholesterol free

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