In this recipe, abundant summer vegetables and ground pork are simmered together, then baked with cheese. My kids actually eat their veggies! Serve the dish with noodles or rice to make a meal.

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Recipe Summary

prep:
30 mins
cook:
59 mins
total:
1 hr 29 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large casserole dish.

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  • Place the ground pork in a large skillet and cook over medium heat, stirring to crumble, until evenly browned. Remove meat from skillet with a slotted spoon, reserving drippings, and place in a bowl. Add the onion and bell pepper to the skillet, and cook over medium heat until translucent and tender. Place in bowl with the ground pork.

  • Add the olive oil to the same large skillet, swirling to coat pan. Stir in zucchini, yellow squash, and garlic; cook over medium heat until tender, about 4 minutes. Mix in the tomatoes, parsley, oregano, salt, and pepper; simmer over medium heat for 10 minutes. Stir in the sausage and onions; simmer 5 minutes more.

  • Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside.

  • Spread half the vegetable-sausage mixture over the bottom of the prepared dish. Sprinkle with the mozzarella. Spread remaining vegetable sausage mixture over the cheese. Top evenly with the cracker crumb and Parmesan cheese mixture.

  • Bake in preheated oven until top is golden brown, about 30 minutes.

Nutrition Facts

599 calories; protein 31.8g 64% DV; carbohydrates 33.9g 11% DV; fat 37.7g 58% DV; cholesterol 82.6mg 28% DV; sodium 2442.1mg 98% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2009
CREATOR'S COMMENTS: When I make this dish I do not crumble the ground pork; I make semi-rough meatballs about 1/2 thumb size. That way not every bite has pork in it. Also I have found that using Ritz brand crackers makes a better "crust" with the cheeses. Read More
(8)

Most helpful critical review

Rating: 1 stars
09/02/2008
Sometimes I don't understand the ratings on this site at all. This recipe is a case in point. Agree with the reviewer who said he didn't like the taste or texture of the ground pork. Simple vegetarian Ratatouille is much better. Call this something else. Read More
(10)
31 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
09/01/2008
Sometimes I don't understand the ratings on this site at all. This recipe is a case in point. Agree with the reviewer who said he didn't like the taste or texture of the ground pork. Simple vegetarian Ratatouille is much better. Call this something else. Read More
(10)
Rating: 5 stars
07/08/2009
CREATOR'S COMMENTS: When I make this dish I do not crumble the ground pork; I make semi-rough meatballs about 1/2 thumb size. That way not every bite has pork in it. Also I have found that using Ritz brand crackers makes a better "crust" with the cheeses. Read More
(8)
Rating: 5 stars
08/11/2008
This was delicious! I used Italian Turkey Sausage in place of the ground pork. I also used Garlic and Herb Wheat Thins (Reduced Fat) for the cracker topping. The combo was perfect! This was a complete meal by itself. Read More
(6)
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Rating: 5 stars
09/13/2007
I substituted japanese eggplant for the bell peppers and used an ice cube of basil instead of the dried seasonings. Also used Panko breadcrumbs instead of the crackers. I got 6 servings out of it and served it with some basmatti rice. Very good! Read More
(5)
Rating: 5 stars
08/21/2007
This was absolutely delicious! I made it for company the other night and even my father -- who hates vegetables and tomato dishes -- raved about it. I used reduced fat crackers and omitted the bell pepper due to taste preferences but it was still great. Spicier than I thought it would be so I may use a bit less pepper next time. Read More
(5)
Rating: 5 stars
08/28/2007
This was excellent. Great flavor. Read More
(4)
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Rating: 4 stars
10/10/2011
This was great. In order to make this a complete meal I added some ziti. I added eggplant because I had one that was about to go bad. I had enough drippings from my italian sausage so I didnt have to use the olive oil. After the vegetables and sausage cooked I heated my cooked ziti and pasta sauce up. I then did the layering. This recipe does take some time because of all the chopping cooking stiring layering cleaning. But I thought it was worth it. It took me nearly an hour for prep...not 30 minutes like the recipe stated. And by no means am I a slow cooker! Great dish!! Read More
(4)
Rating: 4 stars
02/23/2020
3 2 14 ... http://allrecipes.com/recipe/146044/summery-ratatouille/ ... Since the movie "Ratatouille," (yes, I'm one of those) I've tried a few recipes. I found one I liked today. :) I didn't use any meat. Used 2 green peppers since they were small. 'Not sure how 1 large & 2 medium squash works out, but I put in 4 zucchini. Also added half an eggplant (a few minutes after the zucchini so the zucchini could release some moisture). I accidentally added 15 oz sauce with one can of diced toms. 'Added those after everybody else was cooked. Ha. 'Took the suggestion of adding pasta - 1/4# bowties. I layered, but don't think I will next time. 'Used about 2c mozzarella & less than one cup parmesan. 'Didn't do the crumbs, just cheese on top. Kids willingly had some when they saw familiar pasta, but still picked through, but ate. Wow. Wow. Wow. Note: the heat intensified after day one - probably too hot for most kids. Read More
(4)
Rating: 5 stars
12/12/2007
I turned this into a one-pot meal by using an extra large cast iron skillet to cook everything in then put the whole thing onto the oven! I tried this recipe last night with a few modifications because of what I had on hand. I used 1 lb. ground beef 1/2 lb. sausage in place of the pork and 1 jar spaghetti sauce in place of the tomatoes and added some red pepper flakes. The flavor and texture were both really good! The only thing I didn't like was the crumb topping. Way to powdery in the mouth. I scraped it all off before saving the leftovers but on that note - it reheats perfectly! Next time I'll reduce the crumbs to 1/2C. but still use all the cheese. Overall I'll make this one again! Read More
(4)