Braseltouille - Meatatarian Ratatouille
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
- 3 yellow squash, halved lengthwise and sliced
- 2 zucchini, 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
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Instructions
- Preheat the 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. Transfer sausage to a large bowl using a slotted spoon; set aside. Reserve 1 tablespoon drippings in skillet; drain excess grease. Cook and stir bell pepper, onion, and garlic in drippings until bell pepper is soft, about 8 minutes; transfer to the bowl with sausage.
- Add olive oil to the hot skillet; cook and stir yellow squash and zucchini until slightly softened, about 8 minutes. Stir in tomatoes and Italian seasoning; season with salt and black pepper. Bring to a boil; simmer until squash are tender, 10 to 15 minutes.
- Stir sausage and vegetables into skillet; increase heat to high and bring to a boil. Reduce heat to medium; cook, stirring often, until liquid has reduced, about 15 minutes. Transfer sausage mixture to a 9x13-inch baking dish; sprinkle with Cheddar cheese.
- Bake in the preheated oven until mixture is bubbly and cheese has melted and begun to brown, 25 to 30 minutes.
Source
Original recipe: View Original