How To Make Summery Ratatouille
Whip up a classic French dish for the hot season with this Summery Ratatouille Recipe. Enjoy slices of yellow squash, zucchini, tomatoes with ground pork.
Serves:
Ingredients
- 1lbpork,ground
- 1onion,diced
- 1bell pepper,diced
- 1tbspolive oil
- 1zucchini,large, cubed
- 2yellow squash,medium, cut in 1-inch cubes
- 1tbspgarlic,minced
- 29ozcanned tomatoes,chopped
- 1tbspdried parsley
- 1tbspdried oregano
- 1tbspsalt
- 1tbspground black pepper
- 1¼cupscrackers,crushed
- 1¼cupsParmesan cheese,grated
- 16ozmozzarella cheese,shredded
Instructions
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Preheat oven to 400 degrees F. Lightly grease a large casserole dish.
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Place the ground pork in a large skillet and cook over medium heat, stirring to crumble, until evenly browned.
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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.
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Add the olive oil to the same large skillet, swirling to coat pan. Stir in zucchini, yellow squash, and garlic. Cook over medium heat for about 4 minutes, or until tender.
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Mix in the tomatoes, parsley, oregano, salt, and pepper. Simmer over medium heat for 10 minutes.
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Stir in the sausage and onions. Simmer for 5 minutes more.
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Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside.
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Spread half the vegetable-sausage mixture over the bottom of the prepared dish. Sprinkle with the mozzarella.
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Spread remaining vegetable sausage mixture over the cheese. Top evenly with the cracker crumb and Parmesan cheese mixture.
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Bake in preheated oven for about 30 minutes, or until top is golden brown.
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Serve and enjoy!
Nutrition
- Calories: 519.90kcal
- Fat: 31.50g
- Saturated Fat: 15.90g
- Trans Fat: 0.09g
- Monounsaturated Fat: 10.74g
- Polyunsaturated Fat: 2.79g
- Carbohydrates: 26.30g
- Fiber: 5.03g
- Sugar: 5.99g
- Protein: 34.82g
- Cholesterol: 101.98mg
- Sodium: 963.83mg
- Calcium: 713.15mg
- Potassium: 989.50mg
- Iron: 2.90mg
- Vitamin A: 227.43µg
- Vitamin C: 50.27mg
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