#StuffedZucchiniBoats #Ratatouille #Mozzarella
Stuffed Zucchini Boats with Ratatouille and Mozzarella
This delicious dish is perfect for a summer meal. It features zucchini stuffed with a flavorful ratatouille and melted mozzarella cheese. The ratatouille is made with a mix of vegetables like red bell peppers, eggplant, zucchini, and tomatoes, all cooked in a delicious olive oil and garlic sauce. The combination of the vegetables and the cheese makes for a flavorful and satisfying meal.
Ingredients:
- 4 zucchinis, halved lengthwise
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 eggplant, diced
- 1 zucchini, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14.5 ounces) diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Directions:
- Preheat oven to 350°F (175°C).
- Scoop out the insides of the zucchinis and discard the scooped out insides.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, eggplant, and zucchini. Cook, stirring often, until the vegetables are tender, about 5 minutes.
- Add the garlic, oregano, and basil to the skillet and cook for 1 minute.
- Add the tomatoes and season with salt and pepper. Simmer for 10 minutes.
- Spoon the ratatouille into the zucchini boats. Sprinkle with the mozzarella cheese.
- Bake for 20 minutes, or until the zucchinis are tender and the cheese is melted and golden. Serve hot.