Braseltouille - Meatatarian Ratatouille

Braseltouille - Meatatarian Ratatouille

25
Rock_lobster 237

"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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Ingredients

1 h 30 m servings 336 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
  3. Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
  4. Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.
  5. Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.

Footnotes

  • Cook's Note:
  • After removing everything at the end, I sometimes strain all of the liquid, reserving it for other recipes, such as using it in beef stew, or as the liquid in a slow-cooker pork tenderloin.

Reviews

25
  1. 29 Ratings

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Most helpful positive review

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 itali...

Most helpful critical review

this was pretty good for being so simple.. i was expecting a bit more and found myself seasoning this to taste with garlic salt, seasoning salt, and onion powder.. i subbed parm for the cheddar ...

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 itali...

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...

Easy enough for the man of the house to make. He did it all on the stove-top instead. Subbed the veggies for a bag of frozen Italian veggie mix and left out the green pepper (didn't have any). O...

This was awesome. Used 2 fresh chicken basil sausages...less fat, and yellow peppers. A big hit with the family.

Since I made some changes to this I'm giving it 5 stars on principle-- I added some eggplant to the mix and used mozzarella as well as a tiny bit of grated aged provolone since I didn't have eno...

I loved this! I used venison sausage because that is what I had on hand and it turned out fabulous!

Great recipe, this is not the first recipe I have encountered that instructs reserving some liquid and then not mentioning where it is to be used.

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 sausa...

Even my husband who hates squash will eat it. I usually use 1 lb of spicy Italian and 1 lb of sweet and is perfect! I usually double the recipe so we have plenty of left overs.