Ratatouille Stuffed Zucchini Boats- cook for your life- anti-cancer recipes

Ratatouille-Stuffed Zucchini Boats

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients
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...

Ingredients

  • 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

Nutrition Facts

Calories

176 cals

Fat

10 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

16 g

Sugar

7 g

Fiber

4 g

Protein

8 g

Sodium

490 mg

Directions

  1. Preheat oven to 425 degrees.
  2. Use a spoon to hollow out seedy inside flesh of zucchini. Roughly chop the insides and set aside.
  3. Brush zucchini halves with olive oil, sprinkle with salt, and bake for 20 minutes, or until soft throughout.
  4. 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.
  5. 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.
  6. 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.
  7. Fill zucchini boats with ratatouille and top with breadcrumb mixture. Place boats in oven for 5-10 minutes, until warmed through.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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