Paleo Sausage Ratatouille

This recipe was me trying to figure out the cheapest meal possible. I made it kind of like how I make chili but with different seasonings and I’m calling it Ratatouille because I love that word and that movie. Lol! And because I just damn well do as I please.

I purchased my sweet Italian sausage from my local butcher who only uses locally sourced meats free from hormones, antibiotics, blah blah blah. You know the story.

It came out pretty delicious. I was nervous about this one sucking but it’s full of Italian flavors! Yum!

Paleo Sausage Ratatouille | Makes 13 1 Cup Servings

  • 3lbs Sweet Italian Sausage
  • 1 Zucchini
  • 1 Yellow Squash
  • 2 Cans Fire Roasted Tomatoes
  • 1 Jar Rao’s Traditional Marinara
  • 1/2 of 1 Large Yellow Onion
  • 3 Bell Peppers (mixed colors)
  • 2 Tbsp Minced Garlic
  • Fresh Italian Parsley
  • Fresh Basil
  • Fresh Thyme
  • 1 Tbsp Olive Oil


Chop the zucchini, squash, onion, and bell peppers into bite sized pieces.

Remove sausage from casing. Add to a large pot and sauté over medium high heat until cooked through. Drain excess liquid.

While cooking the sausage, heat olive oil in a separate skillet and add onion and garlic. Sauté until translucent. Add zucchini, yellow squash, and peppers. Sauté until tender.

Add veggies to the pot with the sausage. With heat on medium, add fire roasted tomatoes and marinara sauce. Heat through. Add basil and thyme and stir.

Portion out into airtight containers. Top with parsley when ready to eat.

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