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–+ servings
Skillet Ratatouille with Meatballs
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baked skillet ratatouille

Skillet Ratatouille with Meatballs

homemakerspurpose
This rustic French skillet ratatouille, topped with aromatic garden fresh herbs and mozzarella cheese, delivers the traditional cast iron dinner craved by all.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine French
Servings 4 -6 Servings
Calories 451 kcal

Ingredients
  

  • 1 LB ITALIAN SAUSAGE
  • 1 ZUCCHINI
  • 1 CROOKNECK SQUASH
  • 2 RED POTATOES - PEELED
  • 1-2 LARGE TOMATOES
  • 2 CUPS CRUSHED TOMATOES
  • 1 CUP GRATED MOZZARELLA
  • 1 TSP BUTTER LARD OR TALLOW
  • 1 TBSP OLIVE OIL
  • 1 TSP ITALIAN SEASONING
  • 1 TSP SALT
  • 1 TSP GARLIC POWDER
  • 1 TSP PEPPER
  • FRESH BASIL & MARJORAM FOR GARNISH

Instructions
 

  • Preheat oven to 400ºF
  • Peel potatoes and slice all vegetables into rounds, set aside.
  • In a small mixing bowl combine crushed tomatoes, olive oil, salt, pepper, garlic and dried herbs.
  • In a large cast iron skillet, add 1 tsp tallow and place skillet over low heat. Allow the fat to melt before layering ingredients.
  • Layer vegetables, alternating between all varieties. I like to do two sets before placing a meatball into the pan. Example: zucchini, crookneck, tomato, potato, repeat once more than adding a meatball before beginning the process again. Lay the perimeter first then work towards the center of the pan in rounds.
  • Once completed pour the tomato sauce evenly into the pan and top with grated mozzarella cheese and fresh herbs.
  • Bake at 400ºF for 20-30 minutes, until vegetables are tender. Enjoy!

Nutrition

Calories: 451kcalCarbohydrates: 29.5gProtein: 24.5gFat: 29.1gSaturated Fat: 11.1gPolyunsaturated Fat: 16.8gCholesterol: 44mgSodium: 855mgFiber: 5gSugar: 8.8g
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