Baked Ratatouille
This baked ratatouille is a cheesy vegetable casserole that turns fresh, wholesome ingredients into pure veggie heaven.
Ingredients
- 1 medium zucchini thinly sliced
- 1 medium yellow squash thinly sliced
- 1 medium eggplant thinly sliced
- 3 medium tomatoes thinly sliced
- 1 cup marinara or tomato sauce store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish optional
Instructions
Preheat the oven and prepare the dish
- Start by preheating your oven to 375°F (190°C). Spread a layer of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Slice and layer the vegetables
- Arrange the zucchini, yellow squash, eggplant, and tomatoes in an alternating pattern (like a colorful spiral or rows). Overlap the slices slightly for a beautiful, mosaic-like look.
Season and add cheese
- Drizzle the vegetables with olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and pepper. Next, evenly spread the shredded mozzarella cheese over the top, followed by the Parmesan.
Bake to perfection
- Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Garnish and serve
- Let the casserole cool for 5 minutes before serving. Garnish with fresh basil if desired, and enjoy the vibrant flavors of this veggie-packed masterpiece.
Notes
- Calories: 180
- Protein: 8g
- Fat: 11g
- Carbohydrates: 14g
- Fiber: 4g
- Sugar: 6g