Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I made up this slow cooker ratatouille recipe when I had bought too many squash! I served it in soup bowls over noodles. My kids loved the Parmesan cheese on top. It would be great with a side of garlic bread and a salad, too! I'm not sure if it's done the way the French would do it, but it sure is tasty! It's more like a very chunky tomato sauce, and it's great over ride or wide noodles. The wide noodles catch the sauce better than spaghetti would.


Recipe Summary

8 hrs 10 mins
8 hrs 40 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place sausage links in a nonstick skillet over medium heat; cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.

  • Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper; toss to coat vegetables.

  • Place 1/3 of the vegetables in a slow cooker; layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.

  • Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.

Cook's Notes:

Red bell pepper may be used in place of yellow, if preferred.

Don't be stingy with the herbs--I think slow cooking needs additional seasoning to make it taste seasoned enough when it's done. Italian seasoning, parsley, oregano, or basil--or any other herbs you like or have--may be substituted for herbes de Provence, if desired.

Nutrition Facts

319 calories; protein 12.2g; carbohydrates 20.2g; fat 21.5g; cholesterol 25.1mg; sodium 1607mg. Full Nutrition