BAKED RATATOUILLE BOATS
"Using only vegetables for the filling instead of rice cuts down on starch. I like the crispiness of the panko, but you can leave it out." Rosalind Pope - Greensboro, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- 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., 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., 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., Cover and bake at 350° 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.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 430mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Muhammadwaseem Muhammadwaseem
[email protected]I'm not sure I did something wrong, but my ratatouille turned out a bit bland.
Sup3r_M0nk3y 666
[email protected]This ratatouille is a great way to get your kids to eat their vegetables.
Mrs Alam 82
[email protected]I love the way the vegetables are roasted in this ratatouille.
Johnny Pope
[email protected]This is a great recipe for a vegetarian meal.
Layan Adeeb
[email protected]I've never made ratatouille before, but this recipe was easy to follow and turned out great.
Cebokazi Nkayi
[email protected]This ratatouille is a great make-ahead meal. I made it on a Sunday, and it lasted me all week.
OP-_-Zakarya
[email protected]I'm not a big fan of eggplant, but I loved this ratatouille. The flavors were amazing.
yulianna torres diaz
[email protected]This ratatouille is a great way to use up summer vegetables.
Uasama bacha
[email protected]I love this ratatouille! It's so flavorful and delicious.
Noorsa Khan
[email protected]This is my new favorite ratatouille recipe. It's so easy to make, and it's always perfect.
Pagal Jutt
[email protected]I made this ratatouille for a party, and it was a huge success. Everyone loved it!
Melissa Arakken
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Tumu Fred
[email protected]I'm not a big fan of ratatouille, but this recipe changed my mind. It was so delicious, and I loved the way the vegetables were roasted.
mdab rana
[email protected]This was a great recipe! I made it for a potluck, and it was a hit. Everyone loved the flavors.
sourov khan
[email protected]I've made this ratatouille twice now, and it's become a new favorite. It's so easy to make, and it's always a crowd-pleaser.
habiba islam
[email protected]This ratatouille was a hit with my family! The flavors were amazing, and the presentation was beautiful. I will definitely be making this again.