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A baked ratatouille topped with parmesan and basil.
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Make the best of summer produce with this healthy and beautiful side dish. Layers of zucchini, summer squash, eggplant and tomatoes are baked in a rich tomato sauce and sprinkled with parmesan and herbs.
The simple preparation of this dish allows the fresh vegetables to really shine. Serve with grilled or poached meats, or even as a breakfast or brunch side dish.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: French
Servings: 6 people
Calories: 121kcal


  • 3/4 cups crushed tomatoes with basil
  • 2 cloves garlic finely minced
  • 2 zucchini medium sized, sliced into 1/4 inch thick rounds
  • 2 yellow squash medium sized, sliced into 1/4 inch thick rounds
  • 3-4 tomatoes sliced into 1/4 inch thick rounds
  • 1 Chinese eggplant sliced into 1/4 inch thick rounds
  • 2 tablespoons olive oil
  • 1 teaspoon herbs de Provence
  • 1/2 teaspoon sea salt or to taste
  • black pepper to taste
  • 1/4 cup parmesan shredded or grated
  • fresh basil to garnish, optional


  • In an 11 inch pie plate, or a 9x9 square baking dish, add crushed tomatoes and garlic. Stir until the garlic is evenly distributed in the tomato sauce.
  • Layer the thinly sliced vegetables in a pattern around the outside of the baking dish. Repeat with another row, until the baking dish is full.
  • Drizzle the vegetables with olive oil, and then evenly sprinkle the vegetables with salt and herbs de Provence. Season with black pepper to taste.
  • Preheat the oven to 375º F on the Convection Bake mode. Once the oven is preheated, bake the dish for 40 minutes.
  • Remove the dish from the oven, and sprinkle the top with parmesan cheese.
  • Return the Ratatouille to the oven for an additional 10 minutes.
  • Sprinkle with fresh basil or parsley, if desired, before serving hot.



Chinese eggplant is the same shape as a zucchini (long and evenly round), making it perfect for layering with the squash and tomatoes in this dish.
Pro Tip: Buy tomatoes, zucchini, and squash that is about the same diameter as the Chinese eggplant for the nicest presentation.
If using a square baking dish, create 3 tightly packed rows of vegetables rather than circling the pan.
Make this Vegan: Omit the parmesan cheese
Dietary: Gluten Free, Low Carb, Vegetarian
Ratatouille is a French dish originating in Nice. This dish features Mediterranean produce, including zucchini, summer squash, tomatoes, eggplant, and sometimes bell peppers, along with garlic and herbs. Modern versions often have thinly sliced parboiled potatoes in addition.


Calories: 121kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 312mg | Potassium: 751mg | Fiber: 5g | Sugar: 9g | Vitamin A: 889IU | Vitamin C: 36mg | Calcium: 98mg | Iron: 1mg