Recipe from France! This Baked Squash and Zucchini Ratatouille is cooked until tender with tomato sauce and Parmesan cheese! It’s the perfect side dish with vegetables that is so easy to make.
My godmother made this for me when I was in France, which she made everything look so effortless. Especially her cooking, which was full of flavors and you could not wait to see what was the next thing coming out of the magic kitchen.
It is memories like this that make our lives full with joy of the past. A memory of a meal with someone that is no longer with us but brings a smile to our face when we make one of their recipes. One bite, takes me back to spending time together in the countryside of Reims, France with my cousins.
She made it so special when I spent time with her. Learning how to cook Rustic French Cooking that is common in family households. The simplicity of cooking but techniques that are used that enhance flavor is the secret to their dishes. Now let me share with you on how my Godmother put this dish together!
Ingredients Needed
- Squash
- Zucchini
- Garlic
- Tomato Sauce
- Basil
- Olive Oil
- Mozzarella
- Parmigiano cheese
Step by Step Instructions
Preheat the oven at 350º degrees
Step 1: Get a casserole dish and spread some tomato sauce on the bottom.
Step 2: Slice squash and zucchini into slices about the same size.
Step 3: Add a couple of spoon full of sauce to the bottom of the dish so the vegetable will not stick when being placed.
Step 4: Arrange the sliced veggies in alternating patterns, squash than zucchini. In-between squash and zucchini with space, stuff some mozzarella.
Step 5: Spoon on top some tomato sauce, cheese and basil. Place in the oven for about 30 to 40 minutes depending on the oven. Stick a fork in the vegetables to see if they are cooked. Ready to serve and Enjoy!
Ways to Serve
Low-Carb: Steak and chicken is my favorite on the grill.
Gluten-Free: Serve with white rice and make chicken or steak for a full meal.
Vegetarian: I love making a wheat toast and placing veggies on top with 2 eggs.
Vegan: Substitute the cheese with Nutritional Yeast with B-12 and sprinkle on top, Serve with brown rice.
Variations of Baked Squash and Zucchini Ratatouille
There are many different vegetables to use to make this dish and different combinations. Here are a few to make Ratatouille.
- Eggplant + Tomatoes
- Squash + Red Peppers or any peppers
- Carrots + Potatoes - root vegetables will take longer to cook.
Tips and Tricks
The trick to making is slicing the Squash and Zucchini the same thickness and not too thick. That way it cooks evenly at the same time.
Frequently Asked Questions
Can I make it ahead of time?
I make this ahead of time and throw it in the fridge the next day. It’s usually a Sunday dinner kinda thing for me.
Have Leftovers?
If we have left overs, which is rare, I will wrap in a container and freeze. Up to 3 months.
Is Ratatouille really a peasant dish?
A lot of French dishes are peasant dishes which today have been converted into gourmet meal. The people of France have suffered a great deal with the King's taxes. The building of Versatile destroyed the country by over taxing. In the 1940's, there was WWII that destroyed the country's and food supplies. The poor made rustic meals without wasting anything. Baked Squash and Zucchini Ratatouille would have been made with diced left over veggies and more of a stew. Today, food is more abundant, which allows us to be more creative to make food look like a piece of art on a plate.
More French Recipes
- What is Foie Gras a Classic French Appetizer
- Low-Carb Baked Chicken Thighs & Artichokes {France}
- Potato Salad with Mustard {French}
- Traditional French Beef Bourguignon
Paris France Travel Guides
I hope you love this recipe as much as I enjoy eating it. Till next time my friends, enjoy and happy eating.
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Baked Squash and Zucchini Ratatouille
Equipment
- 1 Oval Baking Dish 12 inch
Ingredients
- 2 Squash
- 2 Zucchini
- 3 Garlic. minced
- 1 cup Tomato Sauce
- ¼ cup Basil
- 3 tablespoon Olive Oil
- ¼ cup Parmigiano cheese
Instructions
- Get a casserole dish and spread some tomato sauce and dribble olive oil on the bottom.
- Slice squash and zucchini into slices about the same size.
- Add a couple of spoon full of sauce to the bottom of the dish so the vegetable will not stick when being placed.
- Arrange the sliced veggies in alternating patterns, squash than zucchini. In-between squash and zucchini with space, stuff some mozzarella.
- Spoon on top some tomato sauce, cheese and basil. Place in the oven for about 30 to 40 minutes depending on the oven. Stick a fork in the vegetables to see if they are cooked. Dribble some olive oil on top before serving. Enjoy!
Cher
Love this recipe it was so easy to make.