Baked Ratatouille is stacked with eggplant, zucchini, bell peppers, and summer squash, then topped with melted Havarti cheese. So delicious!
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Baked Ratatouille with Cheese
True tale, my favorite Disney film of all time is Ratatouille. I have watched it hundreds of times with Madison, and it never gets old. My version of the classic French meal is more of a casserole, much to this Noodless Zucchini Lasagna, but without the ricotta and meat sauce.
Baked Ratatouille with Cheese 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 chopped
- 4 fresh basil leaves finely chopped
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 1 small zucchini 6 ounces, sliced 1/8th inch thick
- 1 small yellow squash 6 ounces, sliced 1/8th inch thick
- 3 oz light Havarti cheese shredded
How To Make Baked Ratatouille
I sliced the veggies thinly with my mandolin (please be careful while cutting) to speed up the prep time, and then cooked them on my grill pan to help dry them up so the end product wasn’t watery, which worked well! This is especially useful in the late summer, when you, like me, have an excess of vegetables in your garden.
More Baked Recipes You Might Like
- Oven Baked Chicken Thighs
- Sugar Plum Baked Brie Bites
- Baked Chicken Thighs with Brussels and Sweet Potato
- Creamy Spinach Baked Eggs
Recipe Card
Baked Ratatouille with Havarti Cheese
Layers of eggplant, zucchini, and squash are cooked in a tomato sauce with bell peppers, herbs, and topped with Havarti cheese. This is an excellent tasting meatless main meal.
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 chopped
- 4 fresh basil leaves finely chopped
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 1 small zucchini 6 ounces, sliced 1/8th inch thick
- 1 small yellow squash 6 ounces, sliced 1/8th inch thick
- 3 oz light Havarti cheese shredded
Instructions
- Preheat the oven to 375 F.
- In a large nonstick pan, heat olive oil and sauté onions and garlic for 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes (if using), bay leaf, thyme, basil, and red and yellow bell peppers; sauté for another 5-8 minutes over medium-low heat.
- Grill the zucchini and eggplant in a large nonstick grill pan for 2 to 3 minutes per side.
- Transfer 1 cup of the sauce to a casserole dish. Layer the eggplant, squash, and zucchini. Pour the remaining sauce over top and sprinkle with the cheese. Cover with foil and bake for 40 minutes.