Recipe by Rock_lobster
"Ratatouille a la Braselton, GA. I know some reviewers will cry 'False! This is nothing like ratatouille!' but pfft, because I took the premise of ratatouille, switched it up, and renamed it. Scoop it up on some crusty French bread and you'll be instantly transported to the thrilling town of Braselton."
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spicy ground sausage
green bell pepper, chopped
white onion, chopped
zucchini, halved lengthwise and sliced
yellow squash, halved lengthwise and sliced
1 (14.5 ounce) can
salt and ground black pepper to taste
shredded Cheddar cheese
Love this one! I've made it with different kinds of sausage (pork, turkey, and chicken), but the best I've found has been from Publix greenwise italian chicken sausage - the jenny-o spicy italian turkey sausage is a close second. With either of these I don't have to worry about measuring the drippings, I just leave it all in the pan as it's leaner than pork and not nearly as oily. Also, as I like spicy more than my wife does, I'll use Sriracha on my plate, and she'll use a sweet pepper relish. It's just so darn good!
Scrumptious ! Sausage, cheese, spicy, what's not to like. I've been looking for a recipe like this and it was everything I wished for. When you make this be sure to take the cook's advice and strain the juice, you'll be glad you did.
This was awesome. Used 2 fresh chicken basil sausages...less fat, and yellow peppers. A big hit with the family.
I loved this! I used venison sausage because that is what I had on hand and it turned out fabulous!
I was looking for a way to use squash and zucchini I had in the fridge and came across this recipe. I was surprised at how delicious it was. Hubby loved it. I had to use a mild form of the sausage due to young kids, but followed the rest of the recipe exactly. This one is going on the 'keeper' list. Thanks so much for submitting!
I used this recipe as a guide. I made several modification, but without this basic recipe, I couldn't have done that, so for that reason alone, you get 5 stars. I'm doing the paleo lifestyle so these were my modifications: omitted the cheese, used baby eggplant along with the squash and zucchini (used my mandolin to cut them lengthwise). Layered it all in my baking dish like I was making a lasagna, using my veggies instead of pasta, and baked. It was great. Thanks for the recipe.
On e of the best squash casseroles I have ever had. Can't wait to cook it again!
This is my second time making this dish and my family loves it. Even my picky teenagers did not mind the amout of veggis in this dish. As noted by Rock_lobster, you may want to remove some of the liquid before baking. I cooked as listed the first time but used mozzarella instead of cheddar. It was a little on the water side. The second time I strained the can tomatoes really well before adding them to the skillet and that made a huge difference. The only other sub I made was using minced garlic instead of fresh. I think this a great way to use squash!
* Percent Daily Values are based on a 2,000 calorie diet.
Braseltouille - Meatatarian Ratatouille
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 222
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