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