| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 18g | 6g | 13g |
| sugars | fibre | protein | salt |
| 5g | 3g | 12g | 0.87g |
Why I Love French Ratatouille Stuffed Zucchini Boats with Parmesan and Crispy Prosciutto
There’s really nothing more inviting than a meal made with love, passion, and deeply ingrained tradition. Ratatouille Stuffed Zucchini Boats with Parmesan and Crispy Prosciutto is one of my favorite recipes that takes me back to my roots – a splendid mélange of French tradition and the lively spirit of Louisiana.
The Story Behind My Dish
The creation of this recipe owes much to my dual heritage. My native Louisiana introduces a boldness and zest into my food that perfectly complements that elegant sufficiency attributed to my French ancestry. The Ratatouille Stuffed Zucchini Boats with Parmesan and Crispy Prosciutto is a testament to this beautiful mix. It’s the refined elegance of a classic ratatouille meeting the playful decadence of crispy prosciutto.
Though I can’t point to a specific chef as an influence for this recipe, I can undoubtedly say it was inspired by the market-fresh ingredients and bold flavors characteristic of globally-adored food capitals. Think of it as a tribute to both Cajun-Creole cookery and the fine dining ethos found in Paris and Nice.
A Perfect Union on Your Plate
This dish is similar to other French-Mediterranean recipes you may be familiar with– think lasagna meets vegetable casserole with a slight twist. That twist is the zucchini boat: an accessible and healthy alternative to traditional pastas or grains commonly used as the ‘base’ layer in similar dishes.
The slightly charred zucchini filled with ratatouille offers an explosion of flavors. The Parmesan adds a savory depth nicely complemented by the crispy prosciutto, lending a decidedly unique character to the entire affair. Plus, it’s not just the flavors that harmonize, it’s the textures too. It’s an orchestra on a zucchini stage, conducted by a symphony of beautifully arranged ingredients!
Pair this dish with a light, crisp white wine and a wholesome side salad and you’ve got a satisfying meal that’s elegantly simple in its complexity – something any food lover would relish.
What You’ll Need
- 3 large zucchini
- 1/4 cup of olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1/2 cup diced eggplant
- 1/2 cup diced red bell pepper
- 1 teaspoon Herbes de Provence
- Salt and pepper to taste
- 1 cup canned, crushed tomatoes
- 1 cup shredded Parmesan cheese
- 6 slices of prosciutto
- Fresh basil leaves for garnish
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Halve the zucchinis lengthwise, and scoop out the seeds and center, leaving a ‘boat’. Set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, minced garlic, diced tomatoes, diced eggplant, and diced red bell pepper. Cook until the vegetables are softened, about 7 minutes.
Step Three
Add the Herbes de Provence to the skillet and stir well. Season with salt and pepper to taste. Pour in the crushed tomatoes, stir, and simmer for about 10 minutes until the flavors blend together.
Step Four
Spoon the vegetable mixture into the zucchini boats, dividing it evenly. Sprinkle the parmesan cheese on top of each stuffed zucchini. Place the stuffed zucchini on a baking sheet and bake for about 15 minutes until the zucchini is tender and the cheese is golden and bubbly.
Step Five
While the zucchini boats are baking, place the prosciutto slices on a baking sheet and bake in the oven for about 10 minutes until crispy. Let cool, then crumble into pieces.
Step Six
When the zucchini boats are done, remove from the oven and garnish with the crispy prosciutto and fresh basil leaves. Serve hot. Enjoy your Ratatouille Stuffed Zucchini Boats with Parmesan and Crispy Prosciutto!
