Baked Ratatouille Gratin
Transform your weeknight dinner into a vibrant feast with this Baked Ratatouille Gratin, a stunning fusion of classic French ratatouille and a golden, crispy gratin topping. This dish features layers of tender, oven-roasted zucchini, eggplant, yellow squash, and Roma tomatoes, beautifully arranged over a bed of sautéed red bell peppers, onion, and garlic. Drizzled with olive oil and seasoned with fresh thyme, the vegetables are baked to perfection beneath a savory topping of buttery panko breadcrumbs and Parmesan cheese for a satisfying crunch. Simple yet elegant, this recipe elevates familiar ingredients into a culinary masterpiece, perfect as a vegetarian main course or a flavorful side dish. Serve with a garnish of fresh basil for a touch of brightness, and enjoy a crowd-pleasing dish that’s as healthy as it is delicious.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 2 medium Yellow squash
- 4 medium Roma tomatoes
- 1 large Red bell pepper
- 1 small Onion
- 3 cloves Garlic
- 4 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 8 leaves Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini, eggplant, yellow squash, and Roma tomatoes into thin rounds, about 1/8-inch thick.
Finely chop the onion, red bell pepper, and garlic cloves.
Heat 2 tablespoons of olive oil in a skillet over medium heat, and sauté the onion, red bell pepper, and garlic until softened, about 5 minutes.
Spread the sautéed mixture evenly over the bottom of a 9x13-inch baking dish.
Layer the sliced vegetables on top of the sautéed mixture in the baking dish, alternating slices of zucchini, eggplant, yellow squash, and tomato in a visually pleasing overlapping pattern.
Drizzle the remaining 2 tablespoons of olive oil over the layered vegetables. Sprinkle with salt, black pepper, and fresh thyme.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Meanwhile, prepare the gratin topping by combining the panko breadcrumbs, grated Parmesan cheese, and melted butter in a small bowl, mixing until evenly coated.
After 30 minutes, remove the foil from the baking dish and evenly sprinkle the gratin topping over the vegetables.
Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the topping is golden brown and crisp.
Remove the baking dish from the oven and let it rest for 5 minutes before garnishing with fresh basil leaves and serving.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
