Summer Ratatouille Recipe

Looking for an easy summer ratatouille recipe? Learn how to make summer ratatouille using healthy ingredients.


Submitted by ktamms

Makes 8 servings



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.

Recipe Ingredients for summer ratatouille

1 pound ground pork
1 onion, diced
1 bell pepper, diced
1 tablespoon olive oil
1 large zucchini, cubed
2 medium yellow squash, cut in one-inch cubes
1 tablespoon minced garlic
29 ounce chopped canned tomatoes
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon salt
1 tablespoon ground black pepper
1 cup crackers, crushed
1 cup grated Parmesan cheese
8 ounce shredded cheddar cheese

Recipe Directions for summer ratatouille

  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.

Categories

Pork, Main Dish

Nutrition Facts
Serving Size 332.9g
Amount Per Serving
Calories
351
Calories from Fat
172
% Daily Value*
Total Fat
19.1g
29%
Saturated Fat
9.4g
47%
Trans Fat
0.1g
Cholesterol
82mg
27%
Sodium
1353mg
56%
Potassium
848mg
24%
Total Carbohydrates
16.1g
5%
Dietary Fiber
3.4g
14%
Sugars
5.9g
Protein
29.8g
Vitamin A 38% Vitamin C 83%
Calcium 40% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in phosphorus
  • High in selenium
  • High in thiamin
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sodium
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