This post may contain affiliate links. Read my disclosure policy.
Baked Ratatouille with Havarti Cheese is layered with eggplant, zucchini, bell peppers and summer squash.
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.
How To Make Baked Ratatouille
I sliced the vegetables thin with my mandolin (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.
Baked Ratatouille with Havarti Cheese
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.
Yield: 4 Servings
Serving Size: 1 slice
Ingredients
- 1 medium eggplant, sliced 1/8th inch thick
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1/2 small onion, diced
- 3 garlic cloves, crushed
- 1/8 tsp cracked black pepper
- 2 cups crushed tomatoes
- 1/8 tsp red pepper flakes, optional
- 1 bay leaf
- 1 teaspoon fresh thyme
- 4 fresh basil leaves, finely chopped
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small, 6 ounce zucchini, sliced 1/8th inch thick
- 1 smalll, 6 ounce yellow squash, sliced 1/8th inch thick
- 3 oz light Havarti cheese, shredded
Instructions
- Preheat oven to 375F.
- In a large non-stick skillet add olive oil and sauté 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; sauté 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 slice, Calories: 185 kcal, Carbohydrates: 22 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 2.8 g, Cholesterol: 11 mg, Sodium: 689 mg, Fiber: 7 g, Sugar: 5 g
I will never make this recipe ever again. I’ve made it twice and when cooking it the second time this evening, I now remember why I said the first time I would never make this again :
This recipe start to finish took TWO AND A HALF HOURS – including chopping all the vegetables. The total cook time is incorrect unless you’re buying pre-cut vegetables and have a stove that magically comes up to the right heat level Instantly – including the the oven.
For TWO AND A HALF HOURS of cooking I’m happy to have a ton of vegetables but it is NOT worth the level of effort.
Great one, like having vegetarian ideas. I have made as is, and also have turned it into a ratatouille lasagna–with a layer of cottage cheese with egg white and some spices, and I do use a lot less cheese to save calories–just 1/2 ounce parm and 1.5 ounce fresh mozzarella. Excellent both ways.
Soooo delish!!! Love it! My favorite❤️
I would suggest that you change the ‘Prep Time’. There is no way this recipes takes only 10 minutes of prep time. It takes more than that just to cut and prepare the vegetables. But in the end it is delicious!!!
How many servings are in this dish?
4
Can anyone tell me what size casserole dish? I’m making this for a friend who is going through cancer treatment and is trying to eat healthy/vegetarian. I am planning on buying a disposable pan to make things easier for her and her husband. Would an 8 x 8 size work?
Anyone try to adapt this for the instant pot?
I made this dish for my boyfriend and son and they loved it. I added some ground beef to the dish to make it more like a lasagna. I took some leftovers to work so that my co-workers could try, it was a hit. Everyone in the office who tried it wanted the recipe.
Thanks
This was so delicious and easy to make!!!!!!! I did longer slices and used my outdoor grill. I also subbed portabella for eggplant. The sauce is amazing!
Summer, did you grill the portabella the same amount of time you would have grilled the eggplant? That sounds like a perfect substitution!
Love your recipes but this was just sooo tasty! I grilled squash also and had a little grilled flavor going on in final dish! Thanks!
I made this for dinner last night amd invited my daughter and son-in-law. I was very disappointed.
It was very watery. None of us ate it.
Did you grill the veggies first? That got the water out for me.
I hope you precooked your veggies!
This is a Keto friendly recipe—dietary fibers are subtracted to the carbs (22-7=15) and then divided by the number of portions (4) makes each serving only 3.75 carbs! 😍
The squash doesn’t need to be grilled? Cant wait to try it!
I am also wondering about grilling the yellow squash???
That’s 22g Carbs and 7g Fiber per serving I believe, so it’d be a net of 15g carbs per serving.
Freeze before or after baking. Would be wonderful to freeze for winter when eggplant and squash aren’t readily available.
I would freeze either way!
What about adding ground turkey to this?
Sure
I make this all the time, but a little differently. I don’t precook anything but the baby red potato slices which are par-boiled. I also don’t put cheese on it. I stack it on edge in the casserole.
What would be a good way to incorporate some meat into this dish? I love meatless mains, but my husband prefers having a protein at every meal. Leave all your recipes and can’t wait for your new cookbook! Thanks!
I made this last night and it was delicious! I was a bit short on the zucchini and had some farm fresh tomatoes to use up, so I added them between the eggplant and zucchini layers. I didn’t quite use all the sauce, but that;s ok. Love the addition of the fresh thyme and havrti to make it less of an Italian dish. I broiled my veggies to get them cooking in a larger batch. I will say it was a bit time consuming, but worth the effort! Thanks for another amazing recipe, Gina!
Hi Gina – I’ve recently learned about your website and LOVE several of your recipes!!!
I was thinking of adding ricotta to this for the men in my life. Not sure if I would spread it on top of the veggies or put dollops on top. What would you recommend?
How long to bake once frozen?
Bake at 350 for abut 25-30 minutes until it’s heated through.
It says “grill the zucchini and eggplant” so are you not supposed to grill the yellow squash?