So, like….the movie with the rat?
So a majority of my work friends are vegans or vegetarians. You’ll notice that a good majority of my recipes tend to be geared towards those aspects…but, not gonna lie…I love meat. Chicken, fish, pork, etc. Although I’m not to keen on steak. Anyways, I wanted to make a casserole of some sort for dinner…but all I had were veggies. So I figured hey, why not slice them and stack them. Add some cheese and spices… should be good right? That’s an understatement. It was so good that I nearly ate 1/3 of it myself for dinner that night.
I took it for lunch the next day and you wouldn’t believe the number of people that thought I had made ratatouille. Ratatouille? Isn’t that a movie? Well yes, but it’s also the main dish that was created. My dish did sort-of resemble ratatouille, except it was missing the peppers and tomato base. I may delve deeper next time and go for a full fledged ratatouille dish, but that depends on how ambitious I’m feeling at the time.
My Rainbow Faux-Ratatouille is a vegetable medley composed of squash, zucchini, potatoes (which I’ll discuss the benefits and downfalls of later), tomatoes, and cheese! I hope you find this recipe fun, and could even let the kiddos help with stacking the veggies. Enjoy.
Prep Time: 20 minutes
Cook Time: 15 minutes
Oven Temp: 450°F
- 2 medium sized zucchinis
- 2 medium yellow squash/summer squash
- 5 large red potatoes *read below
- 2 large vine tomatoes
- 5-10 slices of mozzarella (depending on preference)
- 1/2 cup shredded parmesean cheese *read below
- 2 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- A splash of olive oil
- 1 Tbsp Italian seasoning
- Wash and rinse all of your veggies that you intend to use.
- Cut the all of the veggies into slices so that they can be easily stacked. Sizes don’t matter, they’ll all fit together in the end!
- Divide your mozzarella into as many slices as you wish.
- Start adding your veggies into the pan in a random assortment. The more mixed up, the prettier it looks in the end.
- Once all of your veggies are lined up, stuff the mozzarella into the open spaces.
- Take your olive oil and drizzle it over the top in a back and forth motion ensuring that you do not get excess oil in spots.
- Then brush on your minced garlic.
- Add all of your spices. Feel free to add more or less to taste!
- Top it all off with your shredded Parmesan cheese.
- Bake in the oven for 25 minutes or until all veggies are tender an the cheese looks melted.
- Remove from the oven, let cool, and devour!
*If you choose to use potatoes you will want to ensure that this dish will be ate in one sitting as the potatoes tend to turn brown over night…lesson learned.
* If you’ve read my posts before you’ll notice there’s cheese in things… however a person with corn allergies such as myself cannot have shredded cheese from the bag. Thus I grate/shred my own from the block.
If you enjoyed this recipe and want more like it, or have some feedback, feel free to leave a comment below! I would love to hear from my viewers. Also, don’t forget to share the recipe if you wish, or to check out my Twitter account and Instagram accounts below. I love you all, thanks for the support!
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