Ingredients:

  • 4 medium zucchinis, halved lengthwise (approx. 900g)
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1 small eggplant, finely diced (approx. 225g)
  • 1 red bell pepper, finely diced (approx. 140g)
  • 1 medium yellow onion, diced (approx. 115g)
  • 3 cloves garlic, minced (approx. 15g)
  • 1 cup crushed tomatoes (150g)
  • 2 tbsp olive oil
  • 1 tsp dried herbes de Provence
  • 1/2 cup grated Parmesan cheese (60g)
  • 1/2 cup shredded mozzarella cheese (115g)
  • salt to taste
  • black pepper to taste

Instructions:

  1. Slice zucchinis lengthwise and use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) wall around the edges.
  2. Sprinkle the insides of the zucchini boats with salt and let sit for 5 minutes, then pat dry with a paper towel.
  3. Lightly brush the boats with olive oil, place them on a baking sheet, and pre-bake at 400°F (200°C) for 5-7 minutes to set the structure.
  4. Heat olive oil in a skillet over medium-high heat. Add diced eggplant and sauté until it turns a deep golden brown and softens.
  5. Stir in the diced onions and bell peppers, cooking until the edges are slightly charred and the onions are translucent.
  6. Add minced garlic and herbes de Provence, stirring for 60 seconds until fragrant.
  7. Stir in crushed tomatoes and simmer the mixture until it reduces to a thick, concentrated consistency.
  8. Spoon the ratatouille filling into the pre-baked zucchini boats and top with grated Parmesan and shredded mozzarella.
  9. Bake at 400°F (200°C) until the cheese is melted, finishing under the broiler for 1-2 minutes until the crust is golden and bubbly.