Ratatouille Stuffed Zucchini Recipes
RATATOUILLE-STUFFED ZUCCHINI
Ratatouille is a fancy way of indicating that these zucchini boats are filled with super-tasty veggies. Baked until golden brown, they're see-worthy, too!
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Scoop out seeds and flesh from centers of zucchini halves, leaving 1/4-inch-thick shells. Chop 1 cup removed zucchini flesh; reserve for later use. Discard seeds and remaining flesh.
- Heat 2 tsp. oil in large skillet on medium heat. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender. Stir in remaining oil, vegetables and reserved chopped zucchini; cook and stir 5 min. Add egg product, cracker crumbs and basil; mix well.
- Spoon cooked vegetable mixture into zucchini shells; top with cheese.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
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