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95% would make again

Ratatouille Boats

Tasty Team

Ingredients

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

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

Estimated values based on one serving size.

Preparation

  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!

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