What to do with all this zucchini? Sausage Ratatouille

Has zucchini season hit your neighborhood? Even though we didn't grow a full garden this year (I only managed to get our onions planted), we have already received many gifts of zucchini from friends that have more than they know what to do with. 

Back in January we discovered a new recipe to use up all that zucchini, Sausage Ratatouille. Now that zucchini is back in season I'm sharing the recipe again.

Sausage Ratatouille from FamilyFun

3 to 4 links (about 3/4 pound) Italian sausage (I use turkey sausage)
4 1/2 tablespoons olive oil
1 medium-size eggplant, peeled and cut into a 3/4-inch dice
2 small zucchini, halved and sliced
1 large onion, quartered and thinly sliced
1 medium-size green bell pepper, halved, seeded, and sliced
2 to 3 garlic cloves, minced (I buy the big Costco jar of garlic and use 1 heaping teaspoon)
2 cups canned diced tomatoes
1 tablespoon plus 1 teaspoon tomato paste
Salt and pepper
2 tablespoons chopped fresh Italian parsley (I used dried parsley)
3 tablespoons chopped fresh basil (I used dried basil)

Bring a medium-size pot of water to a boil. Puncture the sausage links in several places, then cook them at a low boil until they're no longer pink in the center, about 14 minutes. Transfer the links to a plate to cool, then slice them into 1/4-inch-thick rounds.

Over medium-high heat, warm 3 tablespoons of the olive oil in a large, deep skillet or Dutch oven. Add the eggplant and zucchini and sauté them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate.

In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and sauté them for 3 minutes. Stir in the garlic and sliced sausage and sauté, stirring often, for 3 minutes more. Stir in the tomatoes, eggplant, and zucchini. 

Partially cover the skillet and gently simmer the ratatouille for 5 minutes. Add the tomato paste, along with salt and pepper to taste, and simmer 5 minutes more. Stir in the parsley and half of the basil. Serve hot, sprinkled with the remaining basil. 

Serves 6.

Rating: Digital Man, Nano Bot (based on how greedily he ate it), and I gave Sausage Ratatouille 5 fingers, Cyber Princess gave it 4 fingers. Robo Dude gave it 0 fingers because it has onions and tomatoes. (Can you guess who the picky eater is in our family?) 


  1. That looks so yummy, but I don't know if I would ever make it because I'm not a squash person.

  2. We are not super fans of most of the ways that zucchini and eggplant is served (zucchini bread being the exception), but because of the tomatoes, garlic, and onion this is not like other "squash" recipes. You might find that you'll like it. I love it!


I {L.O.V.E} comments! I read and value each one. Thanks for taking the time to let me know what you think!