Ratatouille Stuffed Zucchini

Ingredients

Zucchini

4 medium, halved lengthwise

Eggplant

1 medium, diced

Bell pepper

1, diced (red or yellow for sweetness)

Onion

1 medium, diced

Garlic

3 cloves, minced

Tomatoes

2 cups, diced (or 1 can of diced tomatoes)

Fresh basil

1/2 cup, chopped

Olive oil

2 tablespoons

Grated Parmesan cheese

1/2 cup

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and scoop out the seeds with a spoon to create a hollow center. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook for about 5 minutes until softened.
4. Stir in the diced bell pepper, onion, and minced garlic. Cook for another 5 minutes or until the vegetables are tender and fragrant.
5. Add the diced tomatoes to the skillet and cook for an additional 2 minutes, allowing the mixture to marinate in the flavors.
6. Remove the skillet from heat and stir in the chopped basil. Season the mixture with salt and pepper to taste.
7. Carefully fill each hollowed zucchini boat with the ratatouille mixture, pressing down gently to pack it in.
8. Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Sprinkle the tops generously with grated Parmesan cheese.
9. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
10. Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Ratatouille Stuffed Zucchini!