Grilled Ratatouille Boats

By tammy1365

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

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from rachaelraymag.com

Preparation

Step 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.

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.

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.