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Summery Ratatouille

SUBMITTED BY: kcurson PHOTO BY: KRISTON SCOTT

"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."
RECIPE RATING:
The reviewer gave this recipe 11 stars. This recipe average a 4.6 star rating.
Read Reviews (10)
PREP TIME  30 Min
COOK TIME  59 Min
READY IN  1 Hr 29 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 2 (14.5 ounce) cans chopped canned tomatoes
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 1/4 cups crushed crackers
  • 1 1/4 cups grated Parmesan cheese
  • 1 (16 ounce) package shredded mozzarella cheese

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2007 by MAmommy
This was absolutely delicious! I made it for company the other night and even my father -- who... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by KRISTON SCOTT
This is a very good recipe! I decided to make it after watching the movie "Ratatoille". I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2007 by chefsazy
The cracker and cheese topping overwhelmed the dish. It would have been so much better... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by Cookingforfun
This was excellent. Great flavor. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2008 by Dollar
I was looking for something different to cook for dinner and this was a HIT! I will certainly... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2008 by Ellen Pfeiffer
Ratatouille without eggplant - now we're talking! With warm weather here, I decided to omit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by A. L. Bird
Fabulous! We left out the meat and peppers, but did everything else as the recipe called for.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2007 by Carrie
I turned this into a one-pot meal by using an extra large cast iron skillet to cook everything... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2007 by amyjprice
I substituted japanese eggplant for the bell peppers and used an ice cube of basil instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2007 by Lindsay