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ratatoille blossom

I’d eaten an individual (and prettier 😉 version of this at one of our favorite restaurants down in the Outer Banks last summer, Trio, so I decided to try out a family-sized dish at home using my typical ratatouille recipe/ general go-to method of flavoring a dishes with  olive oil or avocado oil, garlic, salt, pepper and fresh herbs (+ a little parmesan!)
Serves 4 people, Prep Time: 10 minutes, Cook Time: 30 minutes


  • 1 zucchini thinly sliced
  • 1 squash thinly sliced
  • ½ onion sliced
  • 2 tomatoes thinly sliced
  • ¼ cup olive oil
  • ¼ cup fresh herbs (we used basil and Italian parsley)
  • 2 cloves minced garlic (or 2-3 tbsp garlic powder)
  • 2 tbsp parmesean cheese
  • salt to taste


  • Preheat the oven to 350 degrees F
  • Thinly slice the zucchini, squash, tomato, and onion (The thinner the better!)
  • In a round, greased, ceramic or cast iron dish begin to layer the zucchini slices around the perimeter, slightly allowing them to overlap
  • Alternate rings of zucchini, yellow squash and onions, drizzling each layer with olive oil, garlic and salt.
  • Drizzle with olive oil and season with garlic and salt as you go
  • Top with fresh herbs and a sprinkle of cheese and bake for 20-30 minutes or until the cheese has melted and the veggies have started to brown
  • Enjoy!


Tried this recipe?Let us know how it was!

Playlists:  Reign, Scores, Piano

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