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Ratatouille with a Twist

Total Time

Prep: 25 min. Cook: 6 hours


6 servings

Before this variation came along, my family always ate ratatouille as a veggie. My husband’s suggestion to incorporate sausage turned out to be a big hit, and now it’s an entree. Try using sweet Italian sausages if you'd like less heat. —Susan Tremblay, Berlin, New Hampshire


  • 4 hot Italian sausage links (4 ounces each)
  • 4 cups chopped zucchini
  • 1 can (14-1/2 ounces) stewed tomatoes, cut-up
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Hot cooked pasta


  1. In a large skillet, cook sausages until no longer pink. Cut into 1/2-in. slices; transfer to a 3-qt. slow cooker. Add the zucchini, tomatoes, soup, onion, garlic, basil and oregano. Cover and cook on low for 6-8 hours or until flavors are blended. Serve with pasta.

Nutrition Facts

1 cup (calculated without pasta): 262 calories, 15g fat (6g saturated fat), 40mg cholesterol, 902mg sodium, 21g carbohydrate (13g sugars, 2g fiber), 13g protein.

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