ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
94% would make again

Ratatouille Boats

These Ratatouille Boats are the perfect way to get in your veggies! Filled with deliciously roasted eggplant, zucchini, and bell peppers, they are a healthy and satisfying meal that will leave you feeling full and energized. Top it off with a dollop of fresh basil pesto or some mozzarella cheese for an extra burst of flavor.

Tasty Team
May 05, 2023
Ratatouille Boats


for 2 servings

  • 3 cloves garlic
  • 1 onion
  • 1 eggplant
  • 1 bell pepper
  • 1 yellow squash
  • 1 zucchini
  • 5 tomatoes
  • salt, to taste
  • ½ teaspoon red pepper
  • 2 teaspoons fresh thyme
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh basil
  • 8 oz fresh mozzarella cheese (225 g), 1 ball
  • 6 zucchinis, makes 12 boats

Nutrition Info

  • Calories 716
  • Fat 30g
  • Carbs 83g
  • Fiber 23g
  • Sugar 44g
  • Protein 43g

Estimated values based on one serving size.


  1. Pour olive oil in a large pot, over medium-high heat. Sauté garlic and onions briefly, till aromatic. Add eggplant and cook down until softened and brown. Add bell pepper, yellow squash, zucchini and tomatoes to the mixture and reduce to simmer.
  2. Stir so the vegetables are well mixed. When the vegetables are cooked through, incorporate thyme, parsley, and basil, then remove from the heat.
  3. Cut zucchini in half, lengthwise, then scoop out the insides to form a boat shape. Line the bottom of the boat with sliced mozzarella, then top with the cooked ratatouille.
  4. Bake the boat at 400˚F (200˚C) for 15 minutes or until the boat has softened and the tops are starting to brown. Serve immediately.
  5. P.S. Leftover ratatouille is delicious on its own or with pasta.
  6. Enjoy!
Ratatouille Boats