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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:
Read Reviews
(10)
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PREP TIME
30 Min
COOK TIME
59 Min
READY IN
1 Hr 29 Min
SERVINGS
(
Help
)
Servings
US
METRIC
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
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large casserole dish.
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.
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.
Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside.
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.
Bake in preheated oven until top is golden brown, about 30 minutes.
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REVIEWS
Reviewed on Aug. 21, 2007 by MAmommy
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MAmommy
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.
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2 users found this review helpful
This was absolutely delicious! I made it for company the other night and even my father -- who...
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Reviewed on Dec. 3, 2007 by
KRISTON SCOTT
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KRISTON SCOTT
Dec. 3, 2007
This is a very good recipe! I decided to make it after watching the movie "Ratatoille". I chose this one, because my wife doesn't care for eggplant, which traditional Ratatoille uses. The only change I made to the recipe was using pork sausage, rather than ground pork.
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1 user found this review helpful
This is a very good recipe! I decided to make it after watching the movie "Ratatoille". I...
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Reviewed on Oct. 8, 2007 by
chefsazy
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chefsazy
Oct. 8, 2007
The cracker and cheese topping overwhelmed the dish. It would have been so much better without it.
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1 user found this review helpful
The cracker and cheese topping overwhelmed the dish. It would have been so much better...
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Reviewed on Aug. 28, 2007 by
Cookingforfun
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Cookingforfun
Aug. 28, 2007
This was excellent. Great flavor.
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1 user found this review helpful
This was excellent. Great flavor.
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Reviewed on Jul. 19, 2008 by
Dollar
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Dollar
Jul. 19, 2008
I was looking for something different to cook for dinner and this was a HIT! I will certainly be making this again and again! I will probably use ground chicken or turkey next time to change it up a little.
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0 users found this review helpful
I was looking for something different to cook for dinner and this was a HIT! I will certainly...
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Reviewed on Jul. 2, 2008 by Ellen Pfeiffer
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Ellen Pfeiffer
Jul. 2, 2008
Ratatouille without eggplant - now we're talking! With warm weather here, I decided to omit the oven baking and make this an on-top-of-the-stove meal, so the cheese and crackers were omitted entirely - that probably made it healthier! At the end of cooking, I added cooked penne pasta to the mix. When it was still hot, it was somewhat watery, but after letting it cool down to warm, the noodles absorbed that liquid, and it was thick and quite good. I found the ground pork added a flavor and texture that I did not care for - next time we will use sliced Italian suasages or omit the meat entirely and use olive oil to saute more vegetables. And will also try fresh tomatoes next time, too!
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0 users found this review helpful
Ratatouille without eggplant - now we're talking! With warm weather here, I decided to omit...
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Reviewed on Dec. 23, 2007 by
A. L. Bird
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A. L. Bird
Dec. 23, 2007
Fabulous! We left out the meat and peppers, but did everything else as the recipe called for. My husband keeps saying, "A very satisfying meal" and our family gives it 5 thumbs up! Great Recipe!
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0 users found this review helpful
Fabulous! We left out the meat and peppers, but did everything else as the recipe called for....
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Reviewed on Dec. 12, 2007 by
Carrie
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Carrie
Dec. 12, 2007
I turned this into a one-pot meal by using an extra large cast iron skillet to cook everything in, then put the whole thing onto the oven! I tried this recipe last night, with a few modifications because of what I had on hand. I used 1 lb. ground beef + 1/2 lb. sausage in place of the pork, and 1 jar spaghetti sauce in place of the tomatoes, and added some red pepper flakes. The flavor and texture were both really good! The only thing I didn't like was the crumb topping. Way to powdery in the mouth. I scraped it all off before saving the leftovers, but on that note - it reheats perfectly! Next time, I'll reduce the crumbs to 1/2C. but still use all the cheese. Overall, I'll make this one again!
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0 users found this review helpful
I turned this into a one-pot meal by using an extra large cast iron skillet to cook everything...
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Reviewed on Sep. 13, 2007 by amyjprice
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amyjprice
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!
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I substituted japanese eggplant for the bell peppers and used an ice cube of basil instead of...
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Reviewed on Aug. 21, 2007 by
Lindsay
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Lindsay
Aug. 21, 2007