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
RATATOUILLE STUFFED JACK-O-PEPPERS
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Heat about 1/4 cup EVOO in a small skillet with the butter. When the butter foams, add the garlic and stir 1 minute. Add the breadcrumbs and stir to soak in the oil and butter. Toast until light golden, then remove from the heat and cool. Mix the cooled breadcrumbs with the cheese and parsley.
- Trim the tops off 6 peppers and reserve, then scoop out the seeds. Using a small, sharp paring knife, cut out a jack-o'-lantern face in each pepper. Set the peppers upright, and if a pepper is very unstable, trim the bottom to make the pepper stable. Season the peppers on the inside with salt and pepper, invert the peppers and place on a baking sheet, tops alongside. Seed and chop the remaining bell pepper and reserve.
- Salt the eggplant and drain 15 minutes in a strainer or on a towel.
- Spray the peppers with a little cooking spray and roast to char the peppers at the edges and tender-crisp doneness, 10 to 12 minutes. Remove from the oven and cool to handle.
- Heat the remaining EVOO in a large, deep skillet. Add the reserved peppers, thyme, chile, eggplant, onions and zucchini, and some salt and pepper. Cook the vegetables, partially covered and stirring occasionally, until tender, 12 to 15 minutes. Add the tomatoes, stir another minute, and remove from the heat.
- Combine the breadcrumbs with the vegetables and taste to check seasoning. Pour the tomato sauce into a casserole dish. Stuff the peppers, overstuffing the cavity a bit, and set the tops in place to complete the Jack-o-Peppers. Place the peppers into the dish as you fill them. Cool and store for a make-ahead meal.
- To serve, preheat the oven to 400 degrees F and roast until the peppers are hot through, 30 to 35 minutes.
SRIRACHA RATATOUILLE-STUFFED ZUCCHINI
Get your veggies in with Sriracha Ratatouille-Stuffed Zucchini! The whole family will enjoy the garlic chili spice of this ratatouille-stuffed zucchini.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish sprayed with cooking spray. Chop removed zucchini pulp.
- Heat oil in large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add eggplant, peppers, tomatoes and zucchini pulp; mix well. Cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat; cool slightly.
- Heat oven to 375°F. Add ketchup, dressing mix, bay leaf and marjoram leaves to vegetable mixture; mix well. Spoon into zucchini shells.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
QUINOA RATATOUILLE-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, olive oil, medium onion, garlic, zucchinis, eggplant, medium tomatoes, dried thyme, dried rosemary, dried basil, salt, pepper, all purpose flour, vegetarian parmesan cheese, dried oregano, butter, quinoa, fresh basil
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C).
- Cut the top off of each pepper and remove the seeds and ribs. Transfer to a baking dish. Bake for 20 minutes, until softened.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for about 2 minutes, until softened and translucent.
- Add the garlic and cook for about 1 minute, until fragrant.
- Add the zucchini, eggplant, tomatoes, thyme, rosemary, basil, salt, and pepper and stir to combine. Cover, reduce the heat to medium, and simmer for about 30 minutes, until very tender but not mushy, stirring occasionally.
- In a small bowl, combine the flour, Parmesan, and oregano. Add the butter and mix with your fingers until the butter has broken down into small pieces and the mixture is crumbly.
- Fill each pepper with the quinoa and vegetables, then top with the crumble mixture.
- Bake for 25-30 minutes, until the tops are golden brown. Garnish with fresh basil.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 74 grams, Fat 22 grams, Fiber 11 grams, Protein 16 grams, Sugar 16 grams
RATATOUILLE STUFFED RED BELL PEPPERS
For a light but filling meal, these roasted whole peppers stuffed with rice and zucchini are perfect. For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
- Cook the rice in boiling water according to pack instructions then drain.
- Meanwhile, fry the onion in 1 tbsp oil for 5 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes.
- Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned.
- Serve with a fresh green salad.
Nutrition Facts : Calories 118.3, Fat 1, SaturatedFat 0.2, Sodium 11.8, Carbohydrate 26.1, Fiber 5, Sugar 9.6, Protein 3.8
ZUCCHINI RATATOUILLE
Traditional Niçoise Ratatouille is made with equal parts zucchini, eggplant, and sweet (usually red/yellow/orange) peppers. But it's zucchini season in Canada and I had a lot of forearm-sized zucchini from my father-in-law's garden to use up so I skipped the other veggies and tripled the zucchini for this recipe. I'm also a garlic-fiend so I've used about twice as much garlic as is traditional.
Provided by Miheehee
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Dégorger les légumes -- sprinkle coarse salt on the diced zucchini in a sieve, and let sit in the sink for 30 mins to drain them of excess water.
- Heat olive oil over medium heat in a thick-bottomed, oven-proof, sauce pan (I use Le Creuset).
- Add garlic and onions and sauté 5 minutes, or until garlic is just starting to brown (don't let it burn!).
- Add zucchini; cover and cook until tender, stirring often, about 10 minutes.
- Add tomatoes and rosemary; cover and simmer on low heat, stirring occasionally, at least 30 minutes to allow the flavours to integrate.
- Uncover and simmer until excess water evaporates or add your favourite protein to the pan, cover, and bake it in the oven (see below).
- Serve as a stew, side dish or sauce with your favourite protein, or my new favourite -- a filling for omelette. In the future, I am also going to try serving it for brunch with baked eggs by making 4 shallow indentations in the sauce, cracking 1 egg into each indentation, and baking at 400°F until eggs are softly set, about 10 minutes. I'd also like to try baking some chicken breast in it.
Nutrition Facts : Calories 78.6, Fat 2.6, SaturatedFat 0.5, Sodium 168.9, Carbohydrate 12.6, Fiber 3.7, Sugar 8.7, Protein 3.8
More about "ratatouille stuffed zucchini recipes"
RATATOUILLE STUFFED ZUCCHINI BOATS RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine FrenchTotal Time 35 minsCategory Side Dish, Main CourseCalories 166 per serving
- Trim ends of zucchini making zucchini even (same length). (Don't discard ends except for hard stems. Dice and reserve for stuffing.) Split zucchini in half, lengthwise. Scoop out flesh and dice as well. Set aside.
- Heat olive oil in a pan. Add minced garlic, and red onion. Saute until onions are soft. Add diced ***eggplant with pinch of salt, and saute for 2 minutes. Add tomato sauce, chili flakes, and thyme with a generous pinch of salt. Mix well, cover and let cook for 2-3 more minutes or until eggplant is soft to your liking.
- Add diced yellow squash, red bell pepper, chopped zucchini (half of the scoped flesh, and chopped trimmed ends). Cook another 2 minutes or until mixture is dry and squash is crisp-tender. (Don't let squash cook mushy.)
RATATOUILLE-STUFFED ZUCCHINI BOATS | COOK FOR YOUR LIFE
From cookforyourlife.org
4.6/5 (5)Estimated Reading Time 2 minsCategory SidesCalories 1058 per serving
- 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.
RATATOUILLE STUFFED ZUCCHINI | PALEO LEAP
From paleoleap.com
Estimated Reading Time 2 mins
RATATOUILLE-STUFFED ZUCCHINI PIZZAS | RACHAEL RAY IN SEASON
From rachaelraymag.com
RATATOUILLE-STUFFED SHELLS RECIPE | COOKING LIGHT
From cookinglight.com
RATATOUILLE: CLASSIC VEGETABLE STEW IN ZUCCHINI CUPS ... - ONE GREEN …
From onegreenplanet.org
10 BEST ZUCCHINI RATATOUILLE RECIPES | YUMMLY
From yummly.com
RATATOUILLE STUFFED EGGPLANT RECIPE - FOOD NEWS
From foodnewsnews.com
RATATOUILLE-STUFFED EGGPLANT RECIPE WITH COTTAGE CHEESE - DAISY …
From daisybrand.com
RATATOUILLE STUFFED ZUCCHINI BLOSSOMS RECIPE - COOKEATSHARE
From cookeatshare.com
RATATOUILLE-STUFFED SHELLS - HUNGRY POODLE
From hungrypoodle.com
ZUCCHINI "RATATOUILLE" - FRIED ZUCCHINI RECIPES
From worldrecipes.org
RATATOUILLE STUFFED SHELLS | SARCASTIC COOKING
From sarcasticcooking.com
RATATOUILLE STUFFED ZUCCHINI BOATS RECIPE | CHEFDEHOME.COM
From pinterest.ca
RATATOUILLE-STUFFED TOMATOES - ELLIE LIKES COOKING
From ellielikes.cooking
RATATOUILLE STUFFED RECIPE
From crecipe.com
RATATOUILLE-STUFFED ZUCCHINI PIZZAS - RECIPES LIST
From recipes-list.com
STUFFED ZUCCHINI WITH RATATOUILLE RECIPE
From citchn.com
RATATOUILLE STUFFED ZUCCHINI BOATS - THE SECRET INGREDIENT
From loseitblog.com
RATATOUILLE-STUFFED SHELLS RECIPE | MYRECIPES
From myrecipes.com
RATATOUILLE STIR-FRY RECIPE (WITH EGGPLANT, ZUCCHINI, AND BELL …
From thekitchn.com
STUFFED RATATOUILLE ZUCCHINI | KITCHENSPLACE
From kitchensplace.de
RATATOUILLE STUFFED SHELLS RECIPE
From crecipe.com
RATATOUILLE STUFFED ZUCCHINI BLOSSOMS - BIGOVEN.COM
ZUCCHINI STUFFED WITH RATATOUILLE AND CHICKEN TENDERLOIN.
From celinesrecipes.com
ZUCCHINI STUFFED WITH RATATOUILLE & FETA | BROLAND NEWS ONTARIO
From broland.ca
RATATOUILLE STUFFED ZUCCHINI BOATS RECIPE | CHEFDEHOME.COM
From pinterest.ca
RATATOUILLE STUFFED PEPPERS | BETTER HOMES & GARDENS
From bhg.com
STUFFED ZUCCHINI RECIPE: RATATOUILLE-STUFFED PEPPERS BY JULIANA …
From redcipes.com
RATATOUILLE STUFFED ZUCCHINI - BIGOVEN
From bigoven.com
ZUCCHINI "RATATOUILLE" RECIPE - FOOD NEWS
From foodnewsnews.com
RATATOUILLE-STUFFED SHELLS RECIPE - PILLSBURY.COM
From pillsbury.com
RATATOUILLE STUFFED ZUCCHINI BOATS RECIPE | PINTEREST
From pinterest.com
ZUCCHINI RATATOUILLE - CELINE'S RECIPES
From celinesrecipes.com
20+ DELICIOUS ZUCCHINI STUFFING RECIPES YOU MUST TRY
From 10minhomemaking.com
RECIPES FOR RATATOUILLE WITH ZUCCHINI
From recipeshappy.com
RATATOUILLE-STUFFED PEPPERS - STUFFED ZUCCHINI RECIPES
From worldrecipes.org
RATATOUILLE-STUFFED ZUCCHINI BOATS | COOK FOR YOUR LIFE
From staging.cookforyourlife.org
VEGAN RATATOUILLE STUFFED TOMATOES - THREE OLIVES BRANCH
From threeolivesbranch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love