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    Home » Paleo Recipes

    Ratatouille Stuffed Zucchini Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    The classic recipe for ratatouille is fairly time-consuming to make, but this version simplifies the stew quite a bit by using fewer different vegetables (although it still does rely heavily on nightshades, so if you react to them, you’ll want to pick a different recipe).

    Don’t serve it if you have a French chef over for dinner, but for the rest of us, it’s a perfectly tasty shortcut that still delivers the rich tomato flavor of the original.

    Ratatouille Stuffed Zucchini

    Serving the ratatouille inside hollowed-out zucchini is surprisingly easy but very creative and entertaining – and as a bonus, it saves on clean-up since you can eat the bowl along with the stew!

    This would be a delicious vegetable side for pretty much any savory main dish, or use miniature zucchini instead and plate up a few for party snacks.

    To scoop out the flesh of the zucchini and make room for the ratatouille to fill them, I used a parisienne scoop, but you could also use a melon baller or even a teaspoon if you’re very careful. Just make sure to leave enough flesh so that the zucchini “bowl” doesn’t fall apart while you’re grilling it.

    The only downside to using a regular spoon is that you don’t end up with very visually attractive pieces of zucchini, but it tastes just as good, and serving the stew inside the zucchini is impressive enough, even without the balls.

    Ratatouille Stuffed Zucchini Recipe

    Serves: 4 Prep: 15 min Cook: 20 min

    Ingredients

    • 2 zucchinis, halved lengthwise;
    • 2 tomatoes, chopped;
    • 1 small eggplant, cubed;
    • 1 onion, chopped;
    • 2 garlic cloves, minced;
    • 3 tbsp. olive oil;
    • Sea salt and freshly ground black pepper;
    Ratatouille Stuffed Zucchini Recipe Preparation

    Preparation

    1. Using a parisienne scoop, remove balls of flesh from the zucchinis until only the shells are left. Keep the zucchini balls aside.
    2. Preheat a grill to medium-high.
    3. On a large skillet over medium-high heat, warm up 1 tbsp. of the olive oil and cook the onions in it for 3 to 4 minutes.
    4. When the onions are soft, add the garlic and cook for a minute. Add the remaining olive oil, the cubed eggplant, and the zucchini balls. Cover and cook for around 8 to 10 minutes.
    5. Add the tomatoes and cook for another 5 minutes, stirring frequently. Stir in the parsley and season with salt and pepper to taste.
    6. Fill each zucchini shell with the ratatouille. Grill for 2 to 3 minutes (or until the zucchini shells get soft) and serve hot.
    Ratatouille Stuffed Zucchini Recipe

    Ratatouille Stuffed Zucchini Recipe

    Simple but delicious, a creative way to get kids (or adults!) excited about eating their vegetables.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine French
    Servings 4 people
    Calories 157 kcal

    Ingredients
      

    • 2 zucchinis halved lengthwise
    • 2 tomatoes chopped
    • 1 small eggplant cubed
    • 1 onion chopped
    • 2 garlic cloves minced
    • 3 tbsp. olive oil
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Using a parisienne scoop, remove balls of flesh from the zucchinis until only the shells are left. Keep the zucchini balls aside.
      2 zucchinis
    • Preheat a grill to medium-high.
    • On a large skillet over medium-high heat, warm up 1 tbsp. of the olive oil and cook the onions in it for 3 to 4 minutes.
      1 onion, 3 tbsp. olive oil
    • When the onions are soft, add the garlic and cook for a minute. Add the remaining olive oil, the cubed eggplant, and the zucchini balls. Cover and cook for around 8 to 10 minutes.
      1 small eggplant, 2 garlic cloves
    • Add the tomatoes and cook for another 5 minutes, stirring frequently. Stir in the parsley and season with salt and pepper to taste.
      2 tomatoes, Sea salt and freshly ground black pepper
    • Fill each zucchini shell with the ratatouille. Grill for 2 to 3 minutes (or until the zucchini shells get soft) and serve hot.

    Nutrition

    Calories: 157kcalCarbohydrates: 13gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 12mgPotassium: 566mgFiber: 5gSugar: 8gVitamin A: 224IUVitamin C: 23mgCalcium: 35mgIron: 1mg
    Keyword ratatouille, stuffed, zucchini
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

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    • Veggies with Guacamole
    • Simple Paleo Meatloaf

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    Filed Under: Paleo Recipes, Paleo Sides, Veggies and Appetizers Tagged With: cooking: fast cook, cooking: fast prep, cooking: grill, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, diet: vegan, diet: vegetarian, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Low-Carb Recipes

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