Ratatouille Zucchini Boats Recipe

Ingredients:

• 2 zucchinis,
• 1 eggplant, cut into cubes,
• 1 red pepper, chopped,
• 1 handle fresh onion, chopped,
• 2 cloves of garlic,
• 4 tablespoons oil,
• Salt,
• Black pepper,
• Pulp pepper,
• 4 tablespoons shredded cheddar cheese,
• 1 tbsp bteadcrumbs.

For the quinoa salad;

• 3/4 cups of white quinoa,
• 5-6 cherry tomatoes,
• 4 fresh basil leaves,
• Salt,
• 1 tsp olive oil,
• 1 tablespoon of vinegar,
• 1 cup of hot water.

Preparation:

1. Wash and drain the quinoa,
2. Take the quinoa into a deep pot and add 1 cup of boiling water, 1 tsp of oil and salt,
3. Cover the lid and cook in low heat until quinoa is tender and water has been absorbed,
4. Halve the zucchinies,
5. Take out the center with a spoon,
6. Sprinkle 1 tablespoon oil with oil and sprinkle pepper flakes,
7. Bake in a 190 C degrees pre-heated oven until zucchinies are softened (you can check with a fork)
8. Meanwhile, in a large skillet heat 3 tablespoons of vegetable oil for the filling,
9. Add the eggplant and cook until it is slightly brown,
10. Add the red pepper, the center of the zuzhinies and cook until the vegetables are completely softened,
11. Add some garlic and fresh onions and saute for a few minutes,
12. Add salt and pepper and stir and remove from the heat,
13. Divide the mixture into zucchini boats,
14. Sprinkle shredded cheddar cheese and bread crumbs,
15. Bake again until the cheese melts,
16. Add the vinegar, tomatoes and chopped basil leaves into the cooked quinoa and stir well,
17. Serve zucchini boats over quinoa salad.

Bon Appetit…