All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
8" square casserole dish
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients
Stem and mince rosemary.
Trim zucchini and squash ends and cut into ¼" slices on an angle.
Crush butter crackers
Set butter on counter to soften.
Prepare The Rataouille
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, squash, zucchini, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.
Add tomatoes, rosemary, and cream base and bring to a simmer. Cook until slightly thickened, 1-2 minutes.
Transfer mixture to prepared casserole dish. Reserve pan; wipe clean.
Bake The Ratatouille
Top dish with butter crackers.
Bake in a hot oven until mixture is heated through, 8-10 minutes.
While casserole bakes, prepare the mahi.
Prepare The Mahi
Cut mahi into 3 even pieces. Pat dry and season with ¼ tsp salt and a pinch of pepper.
In the same pan over medium heat add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.
Make The Topping and Finish The Dish
Add softened butter and parmesan to a small bowl until completely combined.
Plate dish as pictured on front of card, topping mahi-mahi with butter. Bon appétit!
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