Ratatouille Stuffed Zucchini

Ingredients

• Grated parmesan cheese - 1/4 cup
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Fresh basil - 1/4 cup, chopped
• Tomatoes - 2 medium, diced
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Bell pepper - 1, diced
• Eggplant - 1 small, diced
• Zucchini - 4 medium

Instructions

1. Preheat the oven to 375°F.
2. Cut the zucchini in half lengthwise and scoop out the seeds to create a hollow center.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the eggplant, bell pepper, onion, and garlic. Cook until the vegetables are tender, about 5 minutes.
5. Add the diced tomatoes and cook for another 2 minutes.
6. Remove the skillet from heat and stir in the chopped basil. Season with salt and pepper to taste.
7. Fill each zucchini boat with the ratatouille mixture.
8. Place the stuffed zucchini boats on a baking sheet and sprinkle with grated Parmesan cheese.
9. Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and golden.
10. Serve hot and enjoy!