Kalyn's Kitchen

Ratatouille Stew with Italian Sausage

Ratatouille Stew with Italian Sausage uses the same vegetables that are in the French vegetable stew called Ratatouille, plus chunks of Italian Sausage! 

PIN Low-Carb Ratatouille Stew with Italian Sausage to try it later!

Ratatouille Stew with Italian Sausage finished stew in two serving bowls

For this week’s Friday Favorites post I’m sharing this recipe for Ratatouille Stew with Italian Sausage which has evolved through the years I’ve been blogging into a favorite late-season zucchini recipe for me! This tasty stew uses the same vegetables that are in the French stew called Ratatouille, plus chunks of Italian Sausage for protein! And this is an especially exciting Friday for me because in a few hours I’m getting on a plane to go to New York with some of my best friends, for a fun-packed week exploring The Big Apple! I may not keep up with comments quite as quickly as normal during the week, but I’ll definitely be checking in.

Years ago I spotted a gorgeous recipe for Ratatouille on La Tartine Gourmande, and it inspired me to try my hand at making Ratatouille. Then along came a hugely-popular movie that made this dish even more famous! When I first made Ratatouille I relied on my garden for ingredients, and I couldn’t think about buying eggplant, since I had such a surplus of squash that needed to be used. I didn’t have shallots so I used red onion. When it came time for fresh herbs, Bea had used fresh tarragon, something I didn’t have in my garden at that time, so I decided to substitute parsley and basil. 

More than 10 years later I updated the recipe, and this time I ventured from traditional Ratatouille even more, adding some chunks of spicy Italian sausage to make this a complete meal. We served the Ratatouille Stew with Italian Sausage with freshly-grated Parmesan on the side, which is definitely more Italian than French! But even with all the quirky changes I made, this was delicious, and zucchini season is winding down so I’m reminding you to make it! If you have garden zucchini, yellow summer squash, tomatoes, peppers, and herbs, this Ratatouille Stew is a wonderful way to use them! You can use Low-Carb and Keto Stew Recipes to find more ideas like this one.

Ratatouille Stew with Italian Sausage process shots collage

How to Make Ratatouille Stew with Italian Sausage:

(Scroll down for complete recipe with nutritional information.)

  1. Brown the Italian sausage, then set aside to cool. (I used my favorite turkey Italian sausage, but for Keto you could certainly substitute higher-fat pork sausage if you prefer.)
  2. Add a tiny bit more oil and cook the pieces of zucchini and yellow squash about 5 minutes, and put them in a bowl.
  3. Add a bit more olive oil and cook the peppers, onions, and garlic a few minutes.
  4. Then add tomatoes, gently combine vegetables, and cook about 5 minutes more.
  5. Add yellow squash and zucchini back into the pan with parsley, dried oregano, salt, and pepper and simmer about 30 minutes over low heat.
  6. Cut sausage into chunks and add it to the stew, with a bit more olive oil if desired, and simmer 30 minutes more, or until the sausage is cooked through.
  7. Add sliced or chopped basil, season with salt and fresh-ground black pepper, and cook a few minutes  more. I used my beloved Herb Scissors (affiliate link) to cut the basil.
  8. Serve hot, with more thinly-sliced basil and freshly-grated Parmesan to add at the table if desired.

Ratatouille Stew with Italian Sausage finished stew close-up photo

Make it a Low-Carb Meal:

Ratatouille Stew with Italian Sausage could easily be a one-dish meal, but if you wanted a side dish I’d love this with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese!

More Tasty Dishes with Zucchini and Summer Squash:

Low-Carb Zucchini Bake with Feta and Thyme ~ Kalyn’s Kitchen
Tri-Color Thai Salad with Zucchini and Yellow Squash ~ Cookin’ Canuck
Zucchini and Yellow Squash Soup with Rosemary and Parmesan ~ Kalyn’s Kitchen
Summer Squash Fritters ~ Aggie’s Kitchen
Roasted Summer Squash with Garlic, Feta Cheese, and Basil ~ Kalyn’s Kitchen
Tomato, Eggplant, Zucchini Bake ~ Well Plated

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Ratatouille Stew with Italian Sausage

Ratatouille Stew with Italian Sausage

Yield 6 servings
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ratatouille Stew uses the vegetables that are in the French summer vegetable stew called Ratatouille, plus I add chunks of Italian Sausage for more protein!


  • one 19.5 oz. package uncooked turkey Italian sausage (see notes)
  • 3 T olive oil
  • 2 zucchini, chopped medium
  • 2 yellow summer squash, chopped medium
  • 1/2 red onion, chopped small
  • 6 large cloves garlic, chopped small
  • 6 red or yellow tomatoes, chopped medium
  • 1 yellow pepper, chopped medium
  • 1 red pepper, chopped medium
  • 3 T chopped fresh parsley (see notes)
  • 1 tsp. dried oregano
  • salt and pepper to taste
  • 1/2 cup chopped or sliced fresh basil (I used my herb scissors to get nice slices of basil), plus more to garnish the finished dish if desired
  • sea salt to finish


  1. Heat small amount of olive oil in large, heavy pan, add the Italian sausage, and cook over medium-high heat until the sausage is browned on all sides.
  2. Set sausage aside to cool on a cutting board.
  3. Then add a bit more oil, add zucchini and yellow squash to the pan, and cook about 5 minutes, until it’s starting to brown slightly.
  4. Remove squash from the pan and set aside.
  5. Add a bit more olive oil, then add peppers, onions, and garlic and cook 3-4 minutes.
  6. Add tomatoes to pan, gently combine the vegetables, lower heat to medium,  and cook 5 minutes more.
  7. Add zucchini and yellow squash back into pan with parsley, dried oregano, salt and pepper.
  8. Reduce heat to low and cook uncovered about 30 minutes. (You can add a little more olive oil if desired.)
  9. Cut the sausage into diagonal slices and add to the pan and cook about 30-45 minutes more.
  10. When sausage is cooked through and stew is flavorful, add sliced or chopped fresh basil, season with sea salt and cook 5-10 minutes more.
  11. Serve hot or room temperature, with more sliced basil and Parmesan cheese to add at the table if desired.
  12. This will keep in the fridge for several days and reheats well.


I used my favorite turkey Italian sausage, but for Keto you could certainly substitute higher-fat pork sausage if you prefer. You could use any fresh herbs that appeal to you for this recipe. I used my Herb Scissors (affiliate link) to cut the basil.

Recipe originally adapted from Ratatouille by Bea of La Tartine Gourmande.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 325Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 89mgSodium: 803mgCarbohydrates: 16gFiber: 5gSugar: 9gProtein: 27g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Ratatouille Stew with Italian Sausage thumbnail image of finished stew in bowls

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Ratatouille Stew with Italian Sausage is a great choice for low-carb, Keto, or low-glycemic diets. You may want to use pork sausage and slightly less tomatoes for Keto. It’s also great for any phase of the original South Beach Diet, which would prefer the leaner turkey Italian sausage.

Find More Recipes Like This One:
Use Zucchini Recipes or Stews to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Ratatouille Stew with Italian Sausage

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    21 Comments on “Ratatouille Stew with Italian Sausage”

  1. With such a long cook time, don’t the veggies turn to mush?

  2. Kalyn is this the same recipe that you used to have as Wanna-be Ratatouille except for the addition of sausage.  I am doing Whole30 and was looking for that recipe. I used to make it all the time, but my bookmark doesn't lead to it any longer.  If I wanted your old one, do I just leave out the sausage?   Thanks Gena 

    • I thought this was a different recipe because I find two different printer-friendly recipes in the old Blogger recipe index. But some things got jumbled when I switched to Word Press. I think this Ratatouille Wanna-Be is the recipe you’re looking for.

  3. I love the idea of adding sausage, or any type of protein, and I love that this recipe omits the traditional eggplant, which sometimes makes ratatouille more stew-ish. Must try!

  4. Hope you enjoy it! My garden is starting to produce squash but I am still waiting for tomatoes.

  5. YUM! Found this when I was googling zucchini recipes since I have an overflow from my garden right now. This looks like a dish our entire family would love.

  6. Yes, you could use Splenda, but I wouldn't worry too much about 1 tsp. of sugar in 6 servings; it's only a trace amount.

  7. I'm really excited to try this recipe. I noticed it is listed under phase 1 of SBD but contains sugar. Would it be appropriate to use sugar substitute instead?

  8. Your ratatouille looks just delicious.
    I’m taking my kids to see the movie tomorrow – can’t wait!

  9. Kalyn, that looks really wonderful! I must say though that my favourite part is the aubergine 🙂

    Lovely photos!

  10. Yum, looks wonderful. I think this kind of dish is wonderfully flexible. And the pictures are fabulous.

  11. Great photos Kalyn and great step by step instructions!
    When tomatoes and zucchini grew with wild abandon in my Sac Valley garden, I made iterations of this dish all summer long. Aaaah, the memories!

  12. Tanna, thanks, and congrats on getting back to your kitchen.

    Bea, I am so glad you don’t mind the lack of eggplants, and thanks again for a great recipe.

    Nerissa, Check the link to Bea’s recipe which I think is pretty authentic.

    Ilva, Thanks!! I am having so much fun with the camera.

    Sam, thanks. I’m sure I’ll try it again with eggplant, and I bet the eggplant would be all carmelized and yummy after cooking for an hour. (Funny thing, my mom also wasn’t that hot on cooking. Maybe it was those ten kids though, some of whom were incredibly picky eaters.)

  13. great pics, Kalyn. It is very noble of you to make it without the aubergines, but I have to admit they are my favourite part of ratatouille and I would feel short-changed without them. As long as I gave your rendition another name I would be fine.

    In my family, my mum was not a keen cook (but we did grow most of our veggies). So it was me who learnt to make the ratatouille first and introduce it to the family. I remember first making it for them as a teenager.

  14. Kalyn, your photos are getting so much better by the minute, that camera has brought out a lot of you!

  15. Yeah, I’ve made several rataouille wanna-be dishes but I want to learn to make the real thing. Like most things good, it takes time but it is SO worth it. My late French m-i-l made one that was REALLY good.

  16. Really nice Kalyn! I like the way you decided not to buy eggplants because of all the squash you had. My mum would have done exactly the same thing. We always used the garden vegetables first! I know you have enjoyed your dish very much!

  17. Wow, that looks fantastic! I couldn’t be bothered to worry about moving to Italy or not. Terrific photos. Wonderful adaptation and great title!!