Summery Ratatouille Recipe -
Summery Ratatouille Recipe

Summery Ratatouille

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"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    59 mins

    1 hr 29 mins


  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 More Reviews

Most Helpful Positive Review
Jul 08, 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.

Most Helpful Critical Review
Sep 01, 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.

Aug 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.

Sep 13, 2007

I substituted japanese eggplant for the bell peppers and used an ice cube of basil instead of the dried seasonings. Also used Panko breadcrumbs instead of the crackers. I got 6 servings out of it, and served it with some basmatti rice. Very good!

Aug 21, 2007

This was absolutely delicious! I made it for company the other night and even my father -- who hates vegetables and tomato dishes -- raved about it. I used reduced fat crackers and omitted the bell pepper due to taste preferences, but it was still great. Spicier than I thought it would be, so I may use a bit less pepper next time.

Oct 10, 2011

This was great. In order to make this a complete meal, I added some ziti. I added eggplant because I had one that was about to go bad. I had enough drippings from my italian sausage so I didnt have to use the olive oil. After the vegetables and sausage cooked I heated my cooked ziti and pasta sauce up. I then did the layering. This recipe does take some time because of all the chopping, cooking, stiring, layering, cleaning. But I thought it was worth it. It took me nearly an hour for prep...not 30 minutes like the recipe stated. And by no means am I a slow cooker! Great dish!!

Aug 28, 2007

This was excellent. Great flavor.

Jul 16, 2011

WOW! Yum! This was delicious! I'm so full but I still want more! I added a little ground sage to the pork and used Ritz vegetable crackers, but other than that I stuck to the recipe. I never rate immediately after I eat, but this was so good I had to say so. Thanks for the recipe!


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  • Calories
  • 599 kcal
  • 30%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 37.7 g
  • 58%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 2442 mg
  • 98%

* Percent Daily Values are based on a 2,000 calorie diet.

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