Updated Ratatouille (Ketofied)

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.
 
Serves:
6-8

Ingredients:
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
 
Directions:

1. Preheat your oven to 375º
2. Using a mandoline slicer, slice your veggies to approximately 1/16 in thickness (~1 mm)
3. In a large bowl drizzle olive oil over your veggies. Salt and pepper to taste and then toss to coat.
4. In an oven safe pan, starting on the stove top, heat the Rao’s marinara sauce.
5. Add garlic powder and Worcestershire sauce. Stir to combine.
6. Remove the sauce from the heat and begin layering the ratatouille and placing it in your pan in your desired pattern. I like to work it in a swirl pattern, others just layer in rows.
7. Alternate layers—zucchini, yellow squash, eggplant, red bell pepper, fresh mozzarella—until you fill your dish.
8. Sprinkle half or your parmesan cheese on top.
9. Bake on the oven covered for 35-40 minutes or until veggies are at your desired tenderness.
10. Garnish the top with remaining parmesan cheese and fresh basil.

Make it with our current product favs

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