Braseltouille - Meatatarian Ratatouille

4.8
(58)

Ratatouille a la Braselton, GA. I know some reviewers will cry 'False! This is nothing like ratatouille!' but pfft, because I took the premise of ratatouille, switched it up, and renamed it. Scoop it up on some crusty French bread and you'll be instantly transported to the thrilling town of Braselton.

10
10
10
10
Prep Time:
20 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 pound spicy ground sausage

  • 1 tablespoon sausage drippings

  • 1 green bell pepper, chopped

  • ½ white onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • 2 zucchini, halved lengthwise and sliced

  • 3 yellow squash, halved lengthwise and sliced

  • 1 (14.5 ounce) can diced tomatoes

  • 1 tablespoon Italian seasoning

  • salt and ground black pepper to taste

  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.

  3. Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.

  4. Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.

  5. Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.

Cook's Note:

After removing everything at the end, I sometimes strain all of the liquid, reserving it for other recipes, such as using it in beef stew, or as the liquid in a slow-cooker pork tenderloin.

Nutrition Facts (per serving)

315 Calories
22g Fat
11g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 315
% Daily Value *
Total Fat 22g 29%
Saturated Fat 9g 46%
Cholesterol 61mg 20%
Sodium 711mg 31%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 18g
Vitamin C 38mg 192%
Calcium 215mg 17%
Iron 4mg 19%
Potassium 636mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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