Ratatouille Bake Weight Watchers
Delight in the vibrant flavors of the Mediterranean with this Ratatouille Bake Weight Watchers recipe — a wholesome, low-calorie dish perfect for healthy eating. Featuring thinly sliced zucchini, eggplant, yellow squash, and Roma tomatoes arranged in a stunning layered pattern atop a savory tomato and herb sauce, this baked casserole is as beautiful as it is nutritious. Sautéed onions, bell peppers, garlic, and aromatic spices infuse every bite with rich, comforting flavors. This Weight Watchers-friendly recipe comes together in just over an hour, with minimal prep time, making it an ideal choice for busy weeknights or meal prepping. Serve it as a satisfying vegetarian main course or a flavorful side, garnished with fresh basil and Parmesan for added flair. Perfect for those looking for a healthy, colorful dish that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 1 large Eggplant
- 2 medium-sized Yellow squash
- 6 medium-sized Roma tomatoes
- 1 large Red bell pepper
- 1 large Yellow onion
- 3 large Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Tomato sauce (low sodium)
- 6 leaves Fresh basil leaves
- 2 tablespoons Grated Parmesan cheese (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.
Prepare the vegetables: Slice the zucchini, eggplant, yellow squash, and Roma tomatoes into thin, even rounds (about 1/4-inch thick). Dice the red bell pepper and yellow onion into small pieces and mince the garlic.
In a skillet over medium heat, warm 1 tablespoon of olive oil. Sauté the diced onion and bell pepper for 3-4 minutes, until softened and slightly golden. Add the minced garlic and cook for an additional 1 minute. Stir in the tomato sauce, dried thyme, oregano, salt, and black pepper. Cook for 2-3 minutes, then transfer the mixture to the bottom of the prepared baking dish, spreading it evenly.
Alternately arrange the zucchini, eggplant, yellow squash, and tomato slices in overlapping rows on top of the tomato sauce mixture, creating a visually appealing pattern. Continue until the dish is filled.
Drizzle the remaining 1 tablespoon of olive oil over the arranged vegetables. Sprinkle with a pinch of salt and pepper, if desired.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and golden around the edges.
Remove the dish from the oven and garnish with freshly torn basil leaves and grated Parmesan cheese, if using.
Serve warm as a main dish or alongside your favorite protein. Enjoy!
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5901 mg | 257% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 93.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 5499 mg | 117% | |
*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.
