Get your fill of vegetables and full-on flavor with this recipe for Spicy Ratatouille Stuffed Zucchini that includes peppers, eggplant, tomatoes and more.
What You Need
Original recipe yields 6 servings
3 zucchini (1 lb.)
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1/2 cup chopped onion s
1/2 cup chopped green bell pepper s
1/2 cup chopped eggplant
1/2 cup chopped tomato es
1 large fresh jalapeño pepper, chopped
1/4 cup HEINZ Ketchup Blended with Real Jalapeño
1 egg, beaten
1 clove garlic, minced
1 tsp. chopped fresh basil
1 Tbsp. KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
Heat oven to 375°F.
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 zucchini pulp.
Heat dressing in large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add zucchini pulp, bell peppers, eggplant, tomatoes and jalapeño peppers; stir. Cook 5 min. or until peppers are crisp-tender, stirring occasionally. Cool slightly.
Add ketchup, egg, garlic and basil to cooked vegetable mixture; mix well. Spoon into zucchini shells; sprinkle with cheese.
Bake 25 to 30 min. or until zucchini shells are tender and filling is heated through.
Turn Up the Heat
Prepare filling as directed, using 2 chopped fresh jalapeño peppers. And for even more heat, don't discard the seeds before chopping the peppers.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 11g
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.