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Grilled Ratatouille Boats

June 2011
Grilled Ratatouille Boats

by 31 people

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Makes: 4 servings

Prep: 15 mins

Cook: 25 mins

Ingredients
  • 2 zucchini, halved lengthwise
  • 3 tablespoons EVOO
  • 1 onion, chopped
  • 2 cloves garlic, grated
  • 1 eggplant, cubed
  • 2 tomatoes, chopped
  • 1/4 cup chopped parsley
  • Salt and pepper
  • 1/3 cup shredded mozzarella cheese
Directions
  1. Scoop balls of flesh from the center of the zucchini to create boats (see tip for help); reserve the flesh balls. Preheat a grill to medium-high.
  2. Heat 1 tbsp. EVOO in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. EVOO, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.
  3. Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.
Tip A MELON BALLER
  • Make zucchini boats in a flash by scooping out the seeds and a bit of flesh from the center for a hollowed-out shell that can be stuffed and grilled or baked in the oven.