Baked Squash and Zucchini Ratatouille
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.
Servings: 6
Calories: 215kcal
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
- 1 16oz Mozzarella
- ¼ cup Parmigiano cheese
- 1 tsp salt
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 slices
- Spoon on top some tomato sauce, sprinkle garlic, salt and cheese and basil.
- Place in the oven at 375 degrees 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!
Notes
The trick to making this dish is to try and slice the Squash and Zucchini the same thickness and not too thick. That way the vegetables cook evenly.
Nutrition
Calories: 215kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 665mg | Potassium: 1185mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26969IU | Vitamin C: 68mg | Calcium: 191mg | Iron: 3mg