Sausage Zucchini Ratatoulie
Savor the rustic flavors of Mediterranean comfort food with this hearty Sausage Zucchini Ratatouille. This one-skillet recipe combines the smoky richness of Italian sausage, vibrant summer vegetables like zucchini, eggplant, and red bell pepper, and a lavishly seasoned tomato base infused with garlic, oregano, and thyme. Simmered to perfection and finished with fresh basil, this dish is bursting with aromas and bold flavors. It's a versatile meal that can be enjoyed on its own or paired with crusty bread, pasta, or rice. Perfect for busy weeknights or meal prepping, this 20-minute-prep recipe strikes the ultimate balance between wholesome and indulgent, with the option to add Parmesan for a cheesy, umami twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links Italian sausage (mild or spicy)
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.25 cup fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Remove the Italian sausage from its casings and add to the pan. Break the sausage into small pieces as it cooks, until browned and cooked through, about 7-8 minutes. Remove the sausage from the pan and set aside.
While the sausage cooks, dice the zucchini, eggplant, red bell pepper, and yellow onion into bite-sized pieces. Mince the garlic.
In the same pan, add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Add the diced zucchini, eggplant, and red bell pepper to the pan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the canned diced tomatoes (with juice), tomato paste, dried oregano, dried thyme, salt, and black pepper. Mix well to combine all ingredients.
Return the cooked sausage to the pan and stir to distribute evenly.
Lower the heat to medium-low, cover the pan with a lid, and let the ratatouille simmer for 20-25 minutes, stirring occasionally to ensure the flavors meld together.
Once the vegetables are tender, stir in the chopped fresh basil.
Taste and adjust seasoning with more salt and pepper if needed.
Serve warm, optionally topped with grated Parmesan cheese for added flavor. Can be eaten on its own or served with crusty bread, rice, or pasta.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 10371 mg | 451% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 70.2 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1103 mg | 85% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4484 mg | 95% | |
*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.
