RATATOUILLE-STUFFED ZUCCHINI

Ratatouille-Stuffed Zucchini image

Ratatouille is a fancy way of indicating that these zucchini boats are filled with super-tasty veggies. Baked until golden brown, they're see-worthy, too!

Provided by My Food and Family

Categories Home

Time 55m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

2 zucchini, cut lengthwise in half
1 Tbsp. olive oil, divided
1 small onion, chopped
1 clove garlic, minced
1/2 cup chopped green peppers
1/2 cup chopped peeled eggplant
1 small tomato, chopped
1/4 cup cholesterol-free egg product
15 round buttery crackers, crushed
1 tsp. dried basil leaves
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Scoop out seeds and flesh from centers of zucchini halves, leaving 1/4-inch-thick shells. Chop 1 cup removed zucchini flesh; reserve for later use. Discard seeds and remaining flesh.
Heat 2 tsp. oil in large skillet on medium heat. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender. Stir in remaining oil, vegetables and reserved chopped zucchini; cook and stir 5 min. Add egg product, cracker crumbs and basil; mix well.
Spoon cooked vegetable mixture into zucchini shells; top with cheese.
Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g