Baked Ratatouille with Cheese

Baked Ratatouille is stacked with eggplant, zucchini, bell peppers, and summer squash, then topped with melted Havarti cheese. So delicious!

Baked Ratatouille

Baked Ratatouille with Cheese

True tale, my favorite Disney film of all time is Ratatouille. I have watched it hundreds of times with Madison, and it never gets old. My version of the classic French meal is more of a casserole, much to this Noodless Zucchini Lasagna, but without the ricotta and meat sauce.

Baked Ratatouille

Baked Ratatouille with Cheese Ingredients

  • 1 medium eggplant sliced 1/8th inch thick
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 1/2 small onion diced
  • 3 garlic cloves crushed
  • 1/8 tsp cracked black pepper
  • 2 cups crushed tomatoes
  • 1/8 tsp red pepper flakes optional
  • 1 bay leaf
  • 1 teaspoon fresh thyme chopped
  • 4 fresh basil leaves finely chopped
  • 1 small red bell pepper diced
  • 1 small yellow bell pepper diced
  • 1 small zucchini 6 ounces, sliced 1/8th inch thick
  • 1 small yellow squash 6 ounces, sliced 1/8th inch thick
  • 3 oz light Havarti cheese shredded

How To Make Baked Ratatouille

I sliced the veggies thinly with my mandolin (please be careful while cutting) to speed up the prep time, and then cooked them on my grill pan to help dry them up so the end product wasn’t watery, which worked well! This is especially useful in the late summer, when you, like me, have an excess of vegetables in your garden.

More Baked Recipes You Might Like

Recipe Card

Baked Ratatouille with Havarti Cheese

Baked Ratatouille with Havarti Cheese

Layers of eggplant, zucchini, and squash are cooked in a tomato sauce with bell peppers, herbs, and topped with Havarti cheese. This is an excellent tasting meatless main meal.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course dinner
Cuisine French
Servings 4


  • 1 medium eggplant sliced 1/8th inch thick
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 1/2 small onion diced
  • 3 garlic cloves crushed
  • 1/8 tsp cracked black pepper
  • 2 cups crushed tomatoes
  • 1/8 tsp red pepper flakes optional
  • 1 bay leaf
  • 1 teaspoon fresh thyme chopped
  • 4 fresh basil leaves finely chopped
  • 1 small red bell pepper diced
  • 1 small yellow bell pepper diced
  • 1 small zucchini 6 ounces, sliced 1/8th inch thick
  • 1 small yellow squash 6 ounces, sliced 1/8th inch thick
  • 3 oz light Havarti cheese shredded


  • Preheat the oven to 375 F.
  • In a large nonstick pan, heat olive oil and sauté onions and garlic for 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes (if using), bay leaf, thyme, basil, and red and yellow bell peppers; sauté for another 5-8 minutes over medium-low heat.
  • Grill the zucchini and eggplant in a large nonstick grill pan for 2 to 3 minutes per side.
  • Transfer 1 cup of the sauce to a casserole dish. Layer the eggplant, squash, and zucchini. Pour the remaining sauce over top and sprinkle with the cheese. Cover with foil and bake for 40 minutes.
Keyword Baked Ratatouille with Havarti Cheese

Leave a Comment

Rate This Recipe!