Braselton, Georgia’s Ratatouille. Some critics will undoubtedly scream, “False! This is not ratatouille at all! but pfft, as I altered the premise of ratatouille and gave it a new name. Scoop it up on some crusty French bread, and Braselton’s exciting town will be yours for the taking.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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 9×13-inch baking dish and sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.
- 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
| Calories | 315 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 711 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! Next time I’ll add eggplant. Couldn’t stop eating it. Thanks!
Made it w/o meat and added eggplant and used red bell pepper severed with pasta.
I changed nothing. My mom loves ratatouille, so I made this for her/us for Mother’s Day. Mine wanted to be drier than some others who said to drain, I actually had to add a little water. She loved it, my dad (not a ratatouille fan) loved it, I loved it.
I simmered and reduced the liquid in the saucepan for a long time till it was almost gummy, rather than pour it off. I added a bit of red pepper flakes and celery seed, too. Yummy yummy! My family loved this!
This was delicious!! I made it with smoked sausage because that’s what i had. And instead of a can of tomatoes i used tomatoes picked from my garden, along with the squash & zucchini. I made the recipe just as it was written, except once i combined the meat with the squash—I skipped that second simmer and went straight to the oven step. This was fantastic and smelled wonderful too!
Don’t like tomatoes, I did like the squash and zucchini part. Very good meal.
Super yummy veggie recipe!
I made a few changes to the recipe because of my husband’s dietary restrictions. We used basmati rice, Italian seasoning instead of salt and whole wheat Panko breading instead of bread crumbs. Our sauce was also low sodium, home-made with tomato sauce, tomato paste, diced tomatoes and some Italian seasoning. The husband and kids really liked it and requested that it be put on the regular rotation.
5 stars for ease and taste. Able to adjust vegetables as you see fit. I added cubed eggplant and mushrooms, then needed a 10 x 14 pan. A lot of chopping prep work but at least it will last us two meals. Also broiled the vegetables instead of stovetop. Served with baked potatoes, a perfect side.
Great recipe. I add eggplant to it. Family loves it
Just wonderful! Sautéed the squash much less than directed. It was delicious and not mushy.
Very good. I make something pretty similar without the tomatoes and with different veggies. This was a nice change. Comfort food with a great flavor. I did add some white wine and chicken stock to the simmering process otherwise all the same. Will make again.
Very good and different. I added eggplant and cooked zucchini, squash and eggplant in chicken broth…I used breakfast sausage and stirred a handful each of sharp cheddar, mild cheddar, and Mexican cheese in addition to placing it on top. Very flavorful!
This is one of my all time favorite recipes on this site. I have made it multiple times. Getting ready to make it again right now actually. My kids love it too! Who knew there was a way to get kids to eat squash?
Delicious with spice Italian sausage and added eggplant. I found the prep time to be too long to make often, but the casserole was generous in size. My family loved it!
It was my first time making ratatouille – didn’t know what it was until a client gave me a bag of fresh fall vegetables and recommended it. I made it with Italian Turkey Sausage and added egg plant. Couldn’t stop picking at the pan after dinner. I simplified the recipe. Instead cooking this and setting it aside and cooking that and setting it aside – I cooked it all in one pot. Knowing how much time it takes to cook each veg. helped.
This was SO tasty. Every bite has its own unique flavor. My husband and I just moved to Braselton and thought it would be fun to try a local Braselton dish. All of the ingredients were also on sale at Kroger this week. We will definitely be making this again!
Yum. I have tomato, zucchini, and squash growing this year , and was looking for a way to use them up. I did make a few changes. I used one large zucchini, 2 squash, 3 big tomatoes ,and a few cherry tomatoes. No canned. I did have half a jar of Ragu spaghetti sauce I threw in. And of course 1 lb of mild Italian sausage. At the end of the stovetop cooking, I added about 1 cup of shredded parmesan, and then once it was in the casserole dish, I topped it with shredded mozarella instead of cheddar. It was all about using up what I already had and this recipe worked great!
I’ve made this 3 years in a row as a side item for the family Easter dinner. Everyone is so exited that I keep bringing it back. I use venison breakfast sausage in place of the spicy sausage and it comes out great! Highly recommended. Always a big hit.
I made this for dinner last night. I used what I had on hand, which differed a little from listed ingredients…turkey sausage, red bell pepper and 3 small zucchini. Since turkey sausage doesn’t have alot of fat, I had to use a little more olive oil. I followed the recipe, except baking. I did not have excessive liquid, therefore I did not see the need. My husband and I are squash lovers, so we really enjoyed this recipe!
One word – Delicious ! It’s my go to for company or just a great tasting hearty meal. My only addition is some toasted pine nuts that I add to the mix, otherwise I keep it just like the recipe.