Keto Layered Ratatouille
ChefRhonda PlataDifficultyIntermediateThere's a reason ratatouille is such a classic French dish. Eggplant, zucchini, tomatoes, and basil are made for each other. An added plus? In this recipe, no stirring is necessary once everything is assembled. Just place the baking dish into the oven and you'll only need to revisit it once to remove the foil cover; the rest of the time is totally hands-off.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 156
- % Daily Value *
- Total Fat 8g11%
- Protein 5g
- Total Carbohydrate 21g8%
- Dietary Fiber 8g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375ºF (190ºC).
Heat half of the oil in a pan over medium heat. Add the onion and cook for about five minutes or until softened. Add the garlic and Italian seasoning and cook for another minute.
Stir in the tomato sauce and season generously with salt and pepper to taste. Continue to cook until the tomato sauce has warmed through.
Transfer the tomato sauce mixture to the bottom of a baking dish.
Arrange the eggplant, zucchini, and tomato slices in the baking dish in an alternating pattern standing on their sides. (Cut the eggplant slices in halve or thirds as needed to better fit in the baking dish). Brush the top of the vegetables with the remaining oil.
Cover the baking dish with foil or a lid and bake for 30 minutes then remove the cover and continue to bake for 25 to 30 minutes or until the vegetables are tender.
Top with the basil leaves. Divide between plates and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 375ºF (190ºC).
Heat half of the oil in a pan over medium heat. Add the onion and cook for about five minutes or until softened. Add the garlic and Italian seasoning and cook for another minute.
Stir in the tomato sauce and season generously with salt and pepper to taste. Continue to cook until the tomato sauce has warmed through.
Transfer the tomato sauce mixture to the bottom of a baking dish.
Arrange the eggplant, zucchini, and tomato slices in the baking dish in an alternating pattern standing on their sides. (Cut the eggplant slices in halve or thirds as needed to better fit in the baking dish). Brush the top of the vegetables with the remaining oil.
Cover the baking dish with foil or a lid and bake for 30 minutes then remove the cover and continue to bake for 25 to 30 minutes or until the vegetables are tender.
Top with the basil leaves. Divide between plates and enjoy!
Notes
