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Summer Squash Ratatouille

Ratatouille is a bright and chunky summer vegetable stew originating in Provence, a region in the south of France. For this recipe, I will show you how you can stuff roasted patty pan squash with this savory herbaceous ratatouille.

Pattypan is a variety of summer squash, round and slightly flattened with scalloped edges. Choose larger sized patty pan for this recipe which will make it easier for stuffing.


Yield: serves 2–4

Preparation time: 1½ hours

Cook time: 1 hour


Tomato Sauce

3 tbsp extra virgin olive oil

2 tbsp garlic, sliced

28 oz can whole peeled tomatoes

2 tsp sugar

Salt and pepper to taste


Ratatouille

¼ cup olive oil

1 cup onion

1 cup zucchini

1 cup pattypan squash

1 cup eggplant

1 cup mini bell pepper

1 tbsp garlic

2 tsp fresh thyme

2 tsp fresh basil

Salt and pepper to taste

1 ½ cup tomato sauce


Stuffed Pattypan

4 pattypan squash, large-sized

½ cup manchego cheese shaved


For the tomato sauce

  • Heat the olive oil in a saucepot on medium heat and add the garlic stirring constantly until the garlic softens.

  • Open the can of tomatoes and crush them up into smaller pieces.

  • Add the tomatoes, sugar, salt, and pepper to the pot and stir.

  • Turn the heat to a simmer and cook the sauce for 45 minutes. Stir occasionally to prevent burning. Remove from heat and set aside.

For the ratatouille

  • Cut the zucchini, pattypan, eggplant, and onion into small dice. Keep everything separate.

  • Thinly slice the garlic and peppers. Set aside.

  • Add one tablespoon of oil to a frying pan and heat on medium-high heat.

  • Add the onions and sauté, stirring often until they start to soften and brown slightly. Remove from the pan into a mixing bowl.

  • Sauté the next vegetable and repeat by cooking each vegetable separately.

  • Mix the vegetables with fresh thyme leaves, chopped basil, and tomato sauce. Season to taste with salt and fresh cracked black pepper.

For the pattypan

  • Preheat the oven to 400°F.

  • Cut the tops off the pattypan and scoop out the middle using a melon baller.

  • Place the squash and tops on a baking tray, drizzle with olive oil, and bake for about 20 minutes, until they soften.

  • Remove from the oven and let cool slightly.

  • Stuff each pattypan with the ratatouille, and top with the shaved manchego cheese.

  • Add the stuffed pattypan back to the oven and bake for 5–10 minutes, until the cheese has melted and started to turn golden brown. Remove from the oven and enjoy!

©chefalisonbiebs

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