Ratatouille-Stuffed Zucchini Boats

Name: Ratatouille-Stuffed Zucchini Boats
Prep time: 30
Cook time: 60

5 out of 5 stars (based on 9 reviews)

30 min prep

60 min total

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 source...

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

Missing an Ingredient?

Visit our ingredient substitution guide ›

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

Preheat oven to 425 °F.
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.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society