braseltouille - meatatarian ratatouille

Ingredients

• Servings: 6
• 1 pound spicy ground sausage
• 1 tablespoon sausage drippings
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 zucchini, halved lengthwise and sliced
• 3 yellow squash, halved lengthwise and sliced
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon italian seasoning
• salt and ground black pepper to taste
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. transfer drained sausage to a large bowl and set aside. cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
• swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and italian seasoning. season with salt and black pepper. bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
• stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. spread the mixture into a 9x13-inch baking dish and sprinkle cheddar cheese over the top.
• bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.