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!
What You Need
Original recipe yields 4 servings
2 zucchini, cut lengthwise in half
1 Tbsp. olive oil, divided
1 small onion, chopped
1 clove garlic, minced
1/2 cup chopped green pepper s
1/2 cup chopped peeled eggplant
1 small tomato, chopped
1/4 cup cholesterol-free egg product
15 round buttery cracker s, crushed
1 tsp. dried basil leaves
2 Tbsp. KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
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.
Substitute 1 Tbsp. chopped fresh basil for the 1 tsp. dried basil leaves.
Prepare using reduced-fat round buttery crackers.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.