Ratatouille Stuffed Zucchini Boats

Ratatouille-stuffed zucchini boats make fora a veggie-packed, low-carb meal, packed with the flavors of traditional ratatouille.

The recipe is paleo-friendly, easy to prep, and ready in under an hour making it a great dinner option for weekends or weeknights.

Recipe notes

The recipe will leave you with more filling than zucchini boats. You can either serve the extras on the side, or enjoy the leftover filling for lunch the next day.

For those not on a low-carb diet, option to add a side of rice or quinoa to make the meal even more filling.

You can also add a pinch of parmesan cheese on top for extra flavor. Plus, the added fat from the cheese gives the recipe a keto-friendly kick as well.

 

Print Recipe

Ratatouille Stuffed Zucchini Boats

 

 

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

 

Course: Main Course

Keyword: Ratatouille Stuffed Zucchini Boats

Servings: 4

Calories: 234kcal

Ingredients

• 2 large zucchini squash (about 1 pound each)
• 1 pound sweet Italian sausage
• 1 cup eggplant diced
• 1/2 cup onion diced
• 1 cup summer squash diced
• 2 cloves garlic chopped
• 1 tablespoon fresh thyme chopped
• 1 tablespoons fresh rosemary chopped
• 1 tablespoon fresh parsley chopped
• 2 tablespoons fresh basil chopped
• 2 tablespoons tomato paste
• 1/4 cup dry white wine can substitute vegetable stock or 1 tablespoon white vinegar

Instructions

• Preheat the oven to 350 degrees. Line a small baking sheet with parchment paper and set aside.
• Cut end off of zucchinis. Slice each zucchini horizontally giving you 4 long halves. Next, take a spoon and carefully scoop the insides of each zucchini half into a bowl, leaving about a 1/4" inch of flesh in the zucchini boat. Set the bowl aside. Place boats onto the lined baking sheet and place in oven for 15 minutes.
• Meanwhile, heat a large sauté pan over medium-high. Once pan is hot, about 2-3 minutes, add the sweet Italian sausage, onions, and eggplant. Use a spoon break up the sausage as it cooks. Cook sausage until partially cooked, about 10 minutes. Add the summer squash, scooped zucchini insides, garlic, thyme, rosemary, parsley, and basil. Cook for another 5 minutes. Add tomato paste and cook for another 5 minutes. Finally add the white wine and let mixture simmer for 10-15 minutes for until eggplant is tender.
• Remove the zucchini boats from the oven and fill each boat with 1 cup of the filling. Option to garnish with additional parsley. Enjoy immediately! Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Nutrition Facts:
Servings: 4 | Serving size: 1/2 zucchini with 1 cup ratatouille filling | Calories per serving: 234

 

10g fat (4g saturated), 34mg cholesterol, 685mg sodium, 14g carbs, 4g fiber, 6g sugar, and 21g protein