Ratatouille Stuffed Zucchini Boats are great for several reasons. One, they will help you make the most of the larger zucchini that manage to miss being picked when small. Two, zucchini is a great source of vitamins and minerals including vitamin C, an anti-inflammatory which can help us stay healthy in cancer survivorship. Three, thanks to the tomatoes we’re using, this recipe combines zucchini with another great antioxidant, lycopene. And on top of it all, this Mediterranean style dish is truly tasty! What more could we want from an easy veggie recipe?
- Preheat oven to 425 degrees.
- Use a spoon to hollow out seedy inside flesh of zucchini. Roughly chop the insides and set aside.
- Brush zucchini halves with olive oil, sprinkle with salt, and bake for 20 minutes, or until soft throughout.
- In a large sauté pan over medium heat, sauté garlic and onion until they begin to brown. Add chopped zucchini and eggplant. Season with salt and pepper and cook for about 10 minutes, or until vegetables are soft.
- Add tomatoes and bring to a simmer. Cook for about 15 minutes, until eggplant is tender. Season with salt and pepper. Remove from heat and allow to cool slightly.
- In a separate small saute pan, melt butter. Add panko and toast for about 5 minutes, until lightly golden. Remove from heat and combine with Parmesan cheese and parsley.
- Fill zucchini boats with ratatouille and top with breadcrumb mixture. Place boats in oven for 5-10 minutes, until warmed through.
- 1 large zucchini or summer squash, halved
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 small eggplant, diced
- 1 15-ounce can crushed tomatoes
- 1 tablespoon minced parsley
- ½ cup panko bread crumbs
- 1 tablespoon butter
- ½ cup grated Parmesan cheese
- salt and pepper to taste