Ratatouille Stuffing Bake

60 16 servings, 1/2 cup (125 mL) each
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16 servings, 1/2 cup (125 mL) each

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Make It

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  • Heat oven to 350ºF.
  • Heat oil in large skillet on medium-high heat. Add zucchini, peppers and onions; cook and stir 6 min. or until crisp-tender. Stir in garlic; cook 1 min. Add tomatoes and basil; cook 2 min. or until heated through, stirring occasionally.
  • Stir in stuffing mixes; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with cheese; cover.
  • Bake 35 min. or until heated through, uncovering for the last 5 min.


Substitute yellow peppers for the green peppers, and/or green zucchini for the yellow zucchini.


Prepare using Stove Top Lower Sodium Stuffing Mix for Chicken and Cracker Barrel Shredded Light 4 Cheese Italiano Cheese.

Food Facts

Ratatouille is a popular dish from the French region of Provence that combines eggplant, tomatoes, onions, peppers, zucchini, garlic and herbs, all simmered in olive oil. The vegetables can vary according to the cook. Ratatouille can be served either as a side dish or as an appetizer with bread or crackers.


  • 16 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 16 servings, 1/2 cup (125 mL) each
Calories 110
% Daily Value
Total fat 3g
Saturated fat 1g
Cholesterol 5mg
Sodium 400mg
Carbohydrate 16g
Dietary fibre 1g
Sugars 4g
Protein 4g
Vitamin A 6 %DV
Vitamin C 45 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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