A colorful medley of zucchini, eggplant, yellow squash, and tomatoes layered over a rich tomato sauce, then topped with bubbly mozzarella and fresh basil—this baked ratatouille is a vibrant and satisfying vegetarian dish. It’s perfect as a main course or a standout side, offering a rustic charm and Mediterranean flair to any meal.

Why You’ll Love This Recipe

This baked ratatouille is not only visually stunning but also packed with rich, herby flavor. The vegetables roast to tender perfection, the mozzarella adds creamy indulgence, and the basil delivers a fragrant, fresh finish. It’s wholesome, naturally gluten-free, and ideal for both casual dinners and elegant gatherings. Plus, it’s a great way to use up summer produce or enjoy a lighter, vegetable-forward entrée.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 medium zucchini, thinly sliced
1 medium eggplant, thinly sliced
2 roma tomatoes, thinly sliced
1 yellow squash, thinly sliced
2 cups marinara or tomato basil sauce
1½ cups shredded mozzarella cheese
2 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
Salt and black pepper to taste
Fresh basil leaves for garnish
Fresh chopped parsley or thyme (optional)

directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread marinara sauce evenly over the bottom.
In a large bowl, toss the zucchini, eggplant, yellow squash, and tomatoes with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
Arrange the vegetables vertically or in a spiral pattern, alternating colors, on top of the sauce.
Cover the dish tightly with foil and bake for 30 minutes.
Remove foil, sprinkle the shredded mozzarella over the vegetables, and return to the oven. Bake uncovered for another 15–20 minutes until the cheese is melted and golden.
Let the ratatouille rest for 5 minutes. Garnish with fresh basil and, if desired, chopped parsley or thyme before serving.

Servings and timing

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes

Variations

Vegan Version: Omit the mozzarella or substitute with a plant-based cheese.
Cheese Swap: Try goat cheese or feta for a tangy alternative.
Spicy Touch: Add a pinch of crushed red pepper flakes to the marinara for heat.
Different Herbs: Use Italian seasoning, rosemary, or herbes de Provence for a varied flavor profile.
Roasted Base: Roast the vegetables separately before layering for deeper caramelized flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or reheat in a 350°F (175°C) oven for about 10–15 minutes until warmed through. This dish is not ideal for freezing as the vegetables may become watery and mushy upon thawing.

FAQs

What is ratatouille?

Ratatouille is a traditional Provençal vegetable stew made from eggplant, zucchini, tomatoes, and herbs. This baked version offers a more structured, casserole-style take.

Can I prepare this ahead of time?

Yes, you can assemble the dish a day in advance, cover, and refrigerate. Bake when ready to serve.

Do I need to peel the eggplant?

No, the eggplant skin is edible and softens during baking, but you can peel it if you prefer a more tender texture.

Can I use store-bought marinara sauce?

Yes, any quality marinara or tomato basil sauce will work well in this recipe.

How do I slice the vegetables evenly?

Use a mandoline slicer for uniform, thin slices which cook more evenly and look more appealing.

Is this dish gluten-free?

Yes, it is naturally gluten-free, provided the marinara sauce does not contain added gluten.

What should I serve with this?

Serve it with crusty bread, rice, polenta, or as a side to grilled meat or fish.

Can I add protein to this dish?

Yes, it pairs well with cooked chickpeas or lentils for a vegetarian protein boost, or you can add cooked sausage or shredded chicken.

Why is my ratatouille watery?

Some moisture is natural, but to reduce excess liquid, salt the eggplant slices and let them sit for 10–15 minutes before cooking, then pat dry.

Can I use different vegetables?

Yes, bell peppers, mushrooms, or sweet potatoes can be added or substituted based on preference or availability.

Conclusion

Baked Ratatouille with Mozzarella and Basil is a flavorful and nourishing way to enjoy seasonal vegetables in a beautiful presentation. This dish brings together comforting textures, rich tomato flavor, and fresh herbs in a simple yet elegant preparation that suits any occasion. Whether served as a vegetarian main course or a colorful side, it’s sure to impress and satisfy.