Baked Ratatouille with Havarti Cheese

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Baked Ratatouille with Havarti Cheese is layered with eggplant, zucchini, bell peppers and summer squash.

Baked Ratatouille with Cheese-7

True story, my favorite Disney movie of all time is Ratatouille. I've watched it hundreds of times with Madison and it never gets old.  My version of the classic French dish is more like a casserole, similar to this Noodless Zucchini Lasagna, only without the ricotta and meat sauce.

Layers of eggplant, zucchini and squash are baked in a quick tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.

How To Make Baked Ratatouille

I sliced the vegetables thin with (please be careful when cutting) which speeds the prep time up, and grilled them on my grill pan to help dry out the vegetables so the end results won't be watery which worked like a charm! This is especially great in the late summer, if you're like me and have an over-abundance of veggies in my garden.

Layers of eggplant, zucchini and squash are baked in a quick tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.

Baked Ratatouille with Cheese-8

Baked Ratatouille with Havarti Cheese

Layers of eggplant, zucchini and squash are baked in a quick tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.
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4.45 from 9 votes
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Baked Ratatouille with Havarti Cheese

185Cals11Protein22Carbs7Fats
Prep Time: 10mins
Cook Time: 55mins
Total Time: 1hr5mins
Yield: 4Servings
COURSE: Dinner
CUISINE: American, French
Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.

Ingredients

  • 1medium eggplant, sliced 1/8th inch thick
  • 1tspkosher salt
  • 1tbspolive oil
  • 1/2small onion, diced
  • 3garlic cloves, crushed
  • 1/8tspcracked black pepper
  • 2cupscrushed tomatoes
  • 1/8tspred pepper flakes, optional
  • 1bay leaf
  • 1teaspoonfresh thyme
  • 4fresh basil leaves, finely chopped
  • 1small red bell pepper, diced
  • 1small yellow bell pepper, diced
  • 1small, 6 ounce zucchini, sliced 1/8th inch thick
  • 1smalll, 6 ounce yellow squash, sliced 1/8th inch thick
  • 3ozlight Havarti cheese, shredded

Instructions

  • Preheat oven to 375F.
  • In a large non-stick skillet add olive oil and sautà onions and garlic 2-3 minutes.  Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sautà another 5-8 minutes on medium-low heat.
  • In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
  • Add 1 cup of the sauce to a casserole dish.  Layer the eggplant, squash and the zucchini.  Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.

Nutrition

Serving: 1slice, Calories: 185kcal, Carbohydrates: 22g, Protein: 11g, Fat: 7g, Saturated Fat: 2.8g, Cholesterol: 11mg, Sodium: 689mg, Fiber: 7g, Sugar: 5g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 5
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