Several months ago when our vegetable garden was producing at its peak, I had zucchini and yellow squash quite literally coming out of my ears. My family quickly got tired of sautéed squash at every meal. I even purchased a spiralizer so that I could dress up the same vegetable in a different way (and trick the babes into eating it yet again ha!)
On night I asked my keto community for ideas and someone suggested ratatouille. I knew what it was but I honestly thought it would be so hard and complicated that I never endeavored to do it. Wow, was I wrong! The hardest part is cutting the veggies, but with the correct tools, it was a snap.
I dug out my mandoline (that I received as a present and never used) and got to work. Slicing done in less than 5 minutes. Layering the veggies, 10 minutes (maybe). Baking the ratatouille was 30 minutes.
The result? A visually stunning dinner that also tastes amazing, quite literally like it came from an expensive Italian restaurant! Another plus...Leftovers! This tastes even better the next day or repurposed as a soup! I hope you enjoy this recipe as much as we do.
2 large zucchini, sliced thinly 1/16 inch thick (~1 mm)
2 large yellow squash, sliced thinly 1/16 inch thick (~1 mm)
2 large eggplants, sliced thinly 1/16 inch thick (~1 mm)
1 package fresh mozzarella cheese log
1 jar roasted red bell pepper, cut into strips
1 jar Rao’s Marinara sauce (24 oz)
1/2 cup parmesan cheese, grated, divided
3 tablespoons olive oil
1/2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Basil for garnish
Make it with our current product favs
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Hi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious.