Teresa's Recipes
Ratatouille Stuffed Zucchini
Experience a burst of Mediterranean flavors with these Ratatouille Stuffed Zucchini boats. A vibrant medley of fresh vegetables, including eggplant, bell pepper, and tomatoes, enveloped in tender zucchini and topped with melted Parmesan cheese, create a dish that’s not only healthy but also visually stunning. Originating from the sunny landscapes of Provence, France, ratatouille is a traditional dish that celebrates the bounty of summer vegetables. This recipe transforms it into a delightful and satisfying meal, perfect for a light lunch or dinner.
Ingredients
- 4 medium, halved lengthwise Zucchini
- 1 medium, diced Eggplant
- 1, diced (red or yellow for sweetness) Bell pepper
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 cups, diced (or 1 can of diced tomatoes) Tomatoes
- 1/2 cup, chopped Fresh basil
- 2 tablespoons Olive oil
- 1/2 cup Grated Parmesan cheese
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 8g
- Sodium: 250mg
- Sugar: 5g
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the seeds with a spoon to create a hollow center. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook for about 5 minutes until softened.
- Stir in the diced bell pepper, onion, and minced garlic. Cook for another 5 minutes or until the vegetables are tender and fragrant.
- Add the diced tomatoes to the skillet and cook for an additional 2 minutes, allowing the mixture to marinate in the flavors.
- Remove the skillet from heat and stir in the chopped basil. Season the mixture with salt and pepper to taste.
- Carefully fill each hollowed zucchini boat with the ratatouille mixture, pressing down gently to pack it in.
- Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Sprinkle the tops generously with grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Ratatouille Stuffed Zucchini!