Ingredients
2 Zucchini, halved
3 Tbsp Olive Oil
1 Onion, chopped
2 cloves garlic,minced
1 eggplant, cubed
2 tomatoes,chopped
1/4 cup chopped parsley
1/3 cup shredded mozzarella cheese
Salt & Pepper
Preparation
Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. Preheat a grill to medium-high.
Heat 1 Tbsp olive oil in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp olive oil, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley, season with salt and pepper.
Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened. Serve.
