Ratatouille Casserole

Ratatouille Casserole

Lactose Free Ratatouille Casserole
Lactose Free Ratatouille Casserole

This delicious version of the famous French vegetable dish, Ratatouille, takes advantage of the bounty of zucchini, eggplant, and peppers. Save room for seconds!

What you’ll need:

  • 7 T olive oil, divided
  • 3 – 4 cloves of garlic, minced
  • 4 c Roma or Plum tomatoes, coarsely chopped (approx. 5 large tomatoes)
  • pinch of freshly ground sea salt
  • 1/4 c fresh Italian parsley plus 1 T for topping, finely chopped
  • 2 T fresh basil, chopped
  • 2 c eggplant, cut into bite sized pieces (approx. 1 medium eggplant)
  • 2 c zucchini, cut into bite sized pieces (approx. 1 medium zucchini)
  • 2 c onions, cut into bite sized pieces
  • 1 c green pepper, cut into bite sized pieces
  • 2 c Apollo’s Gift, shredded (approx. 8 oz.)


  1. Preheat oven to 350 degrees.
  2. Heat 3 T of olive oil in a large fry pan on medium heat.
  3. Add the minced garlic and sauté 2 – 3 minutes until tender but not browned.
  4. Add the tomatoes, salt, 1/4 cup of parsley, and basil.
  5. Continue sautéing for 10 – 15 minutes until the tomatoes begin to break down and their juices begin to evaporate.
  6. Place the tomato mixture into a medium sized mixing bowl and set it aside.
  7. Using the same fry pan heat an additional 2 tablespoons of olive oil to medium-high.
  8. Add the eggplant and zucchini and sauté until lightly brown, about 5 – 10 minutes.
  9. Spread 1/2 of the tomato mixture on the bottom of a baking dish.
  10. Layer the eggplant and zucchini on top of the tomato mixture.
  11. Sprinkle with 1 cup of the shredded cheese.
  12. Heat the remaining 2 T of olive oil in the fry pan to medium-high.
  13. Add the onions and peppers, sautéing about 5 – 10 minutes until the vegetables are softened and lightly browned.
  14. Layer the onions and peppers on top of the casserole.
  15. Top the onions and peppers with the remaining tomato mixture.
  16. Sprinkle the remaining cheese over the casserole and top with 1 tablespoon of chopped parsley.
  17. Bake for 30 – 35 minutes until the cheese is melted and the casserole is hot and bubbly.