Baked Ratatouille Boats Recipe

Name: Baked Ratatouille Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cubed eggplant; 1 medium zucchini, chopped; 3/4 teaspoon salt, divided; 1 small onion, chopped; 3 garlic cloves, minced; 4 teaspoons olive oil; 2 large tomatoes, chopped; 1/4 teaspoon pepper; 4 medium green peppers; 4 ounces reduced-fat Monterey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces; 2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram; 1 can (8 ounces) tomato sauce; 3 tablespoons panko (Japanese) bread crumbs; 2 tablespoons grated Parmesan cheese; 1 tablespoon olive oil; 1/8 teaspoon cayenne pepper

Servings: persons

2 cups cubed eggplant
1 medium zucchini, chopped
3/4 teaspoon salt, divided
1 small onion, chopped
3 garlic cloves, minced
4 teaspoons olive oil
2 large tomatoes, chopped
1/4 teaspoon pepper
4 medium green peppers
4 ounces reduced-fat Monterey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces
2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
1 can (8 ounces) tomato sauce
3 tablespoons panko (Japanese) bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon cayenne pepper

1
Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry.
2
In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat.
3
Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture.
4
Cover and bake at 350u00b0 for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups cubed eggplant, 1 medium zucchini, chopped, 3/4 teaspoon salt, divided, 1 small onion, chopped, and more.

Yes, Baked Ratatouille Boats falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Ratatouille Boats

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