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Summery Ratatouille

Summery Ratatouille

  • Prep

    30 m
  • Cook

    59 m
  • Ready In

    1 h 29 m
Kiss1frog

Kiss1frog

In this recipe, abundant summer vegetables and ground pork are simmered together, then baked with cheese. My kids actually eat their veggies! Serve the dish with noodles or rice to make a meal.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 2442 mg
  • 98%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large casserole dish.
  2. Place the ground pork in a large skillet and cook over medium heat, stirring to crumble, until evenly browned. Remove meat from skillet with a slotted spoon, reserving drippings, and place in a bowl. Add the onion and bell pepper to the skillet, and cook over medium heat until translucent and tender. Place in bowl with the ground pork.
  3. Add the olive oil to the same large skillet, swirling to coat pan. Stir in zucchini, yellow squash, and garlic; cook over medium heat until tender, about 4 minutes. Mix in the tomatoes, parsley, oregano, salt, and pepper; simmer over medium heat for 10 minutes. Stir in the sausage and onions; simmer 5 minutes more.
  4. Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside.
  5. Spread half the vegetable-sausage mixture over the bottom of the prepared dish. Sprinkle with the mozzarella. Spread remaining vegetable sausage mixture over the cheese. Top evenly with the cracker crumb and Parmesan cheese mixture.
  6. Bake in preheated oven until top is golden brown, about 30 minutes.
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Reviews

Dede Ranahan
9

Dede Ranahan

9/1/2008

Sometimes I don't understand the ratings on this site at all. This recipe is a case in point. Agree with the reviewer who said he didn't like the taste or texture of the ground pork. Simple vegetarian Ratatouille is much better. Call this something else.

Kiss1frog
7

Kiss1frog

7/8/2009

CREATOR'S COMMENTS: When I make this dish I do not crumble the ground pork; I make semi-rough meatballs about 1/2 thumb size. That way not every bite has pork in it. Also, I have found that using Ritz brand crackers makes a better "crust" with the cheeses.

rosejohanna
6

rosejohanna

8/11/2008

This was delicious! I used Italian Turkey Sausage in place of the ground pork. I also used Garlic and Herb Wheat Thins (Reduced Fat) for the cracker topping. The combo was perfect! This was a complete meal by itself.

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