Get your veggies in with Sriracha Ratatouille-Stuffed Zucchini! The whole family will enjoy the garlic chili spice of this ratatouille-stuffed zucchini.
What You Need
Original recipe yields 6 servings
3 zucchini (1 lb.)
2 Tbsp. olive oil
1/2 cup chopped onion s
1/2 cup each chopped eggplant, green peppers and tomatoes
1/3 cup HEINZ Ketchup Blended with Sriracha Flavor
1 env. (0.75 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
1 bay leaf
1 tsp. dried marjoram leaves
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Let's Make It
Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish sprayed with cooking spray. Chop removed zucchini pulp.
Heat oil in large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add eggplant, peppers, tomatoes and zucchini pulp; mix well. Cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat; cool slightly.
Heat oven to 375°F. Add ketchup, dressing mix, bay leaf and marjoram leaves to vegetable mixture; mix well. Spoon into zucchini shells.
Bake 25 to 30 min. or until heated through.
Refrigerate leftover uncut vegetable pieces. When ready to serve, cut them up, brush them with KRAFT Zesty Italian Dressing and grill on medium heat until crisp-tender, turning occasionally. Serve with your favorite grilled lean meat.
Sprinkle with KRAFT Grated Parmesan Cheese before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* 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.