Baked Ratatouille Casserole (Printer-Friendly Version)
A tender casserole layered with zucchini, eggplant, tomatoes, and herbs baked to caramelized perfection.
# What You'll Need:
→ Vegetables
01 -
1 medium zucchini, thinly sliced into 1/8 inch rounds
02 -
1 medium yellow squash, thinly sliced into 1/8 inch rounds
03 -
1 medium eggplant, thinly sliced into 1/8 inch rounds
04 -
2 medium tomatoes, thinly sliced into 1/8 inch rounds
05 -
1 small red bell pepper, thinly sliced into 1/8 inch rounds (optional)
→ Sauce and Seasoning
06 -
1 cup marinara sauce
07 -
3 tablespoons olive oil
08 -
2 tablespoons granulated vegetable bouillon
09 -
2 cloves garlic, minced
10 -
1 teaspoon dried thyme
11 -
1 teaspoon dried oregano
12 -
½ teaspoon salt
13 -
¼ teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C) and lightly grease a 9-inch round or similar 2-quart baking dish with olive oil.
02 -
Using a sharp knife or mandoline, slice zucchini, yellow squash, eggplant, tomatoes, and red bell pepper into 1/8-inch thick rounds for even layering.
03 -
Arrange all slices flat on a sheet pan or cutting board; sprinkle evenly with dried thyme, oregano, salt, and black pepper. Let rest for 10 to 15 minutes to draw out surface moisture.
04 -
Mix minced garlic into 2 tablespoons of olive oil, then lightly brush both sides of vegetable slices to help seasoning adhere and infuse flavor.
05 -
Dissolve vegetable bouillon in 2 tablespoons of hot water until smooth. Stir into marinara sauce and adjust salt as needed. Spread the mixture evenly in the bottom of the prepared baking dish.
06 -
Place the vegetable slices upright and tightly in a repeating color pattern over the marinara base, minimizing gaps to prevent excess moisture.
07 -
Drizzle the remaining 1 tablespoon of olive oil evenly over the assembled vegetables to encourage caramelization and shine.
08 -
Cover the dish with parchment paper tucked over the vegetables, then tightly cover with foil. Bake for 35 minutes to gently steam and tenderize.
09 -
Remove foil and parchment; bake uncovered for an additional 15 to 20 minutes until vegetables are tender and edges caramelize lightly. Let rest 10 minutes before serving to thicken juices.
# Additional Tips:
01 -
Lightly salting the vegetable slices before baking helps extract moisture for a richer, less watery casserole.
02 -
Uniform 1/8 inch slicing ensures all vegetables cook evenly and maintain a tender texture.
03 -
Using parchment beneath the foil prevents sticking and allows steam circulation without scorching.