So, like….the movie with the rat?


Rainbow Faux-Ratatouille

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!

→ Twitter: cookn4allergies

→ Instagram: cookinwithallergies

xoxo, Jordyn

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