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
Outstanding!  I agree with other reviews about the time to prep but it certainly didn’t take 2 1/2 hr to prepare, more like an hour of prep using a mandolin. It was definitely worth it! Â
Made this again for a gathering and it was a big hit. I also added roasted mushrooms as my eggplant not very big and had trouble finding a good one for some reason right now. At an event it many wanted the recipe. Will do again often. Great vegetarian option.
awesome