| Prep: 30 mins | Cook: 40 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 124 | 7.2g | 2.1g | 12g |
| sugars | fibre | protein | salt |
| 7g | 3.2g | 5.6g | 0.3g |
Why I Love French Zucchini Rolls Stuffed with Ratatouille
There’s something incredibly special about the Zucchini Rolls Stuffed with Ratatouille recipe that always brings me back to my kitchen, ready to add another delightful twist to it. Not only does this dish embrace the freshness of Californian ingredients, but it also introduces a dash of European flair that keeps it interesting.
Recreating Classic French Flavors
My journey into cooking was inspired by numerous renowned chefs, and for this recipe, France’s very own Julia Child comes to mind. Her love for French cuisine has always been a source of inspiration for me. Though this classic ratatouille filling is a far cry from her exact recipes, her spirit of exploration fuels the creativity behind these delectable zucchini rolls. And if we’re drawing comparisons, fans of the humble Ratatouille will find elements of it present in this dish, reimagined in a unique presentation.
A Crowd Pleaser
One of the reasons I adore the Zucchini Rolls Stuffed with Ratatouille recipe is its versatility. Whether it’s a Sunday night family dinner or an elegant get-together, these vibrant rolls always steal the show. Plus, as a mother to three adopted children, ensuring meals are healthy and enjoyable becomes paramount. It matches perfectly with a glass of Napa Valley Chardonnay and complements other lighter dishes such as my go-to avocado toast or a simple fresh salad.
The melding of zucchini with the rustic ratatouille recipe brings a oddly satisfying combination of textures and flavors. From the melt-in-your-mouth zucchini to the robust ratatouille, every bite speaks volumes about the beauty of simple ingredients coming together to create culinary magic.
Healthy and Heartwarming
As a Californian at heart, fresh produce and healthy eating have always been a cornerstone of my cooking. These zucchini rolls pack in a multitude of vegetables, herbs, and just the right amount of cheese, striking that balance between health-conscious eating and comfort food. After all, who said healthy eating can’t be exciting and flavorful?
I hope this Zucchini Rolls Stuffed with Ratatouille recipe brings as much joy to your household as it has to mine. So, embrace the process, indulge in the freshness of each ingredient, and above all, and enjoy the heartwarming flavors that this dish brings to every table.
What You’ll Need
- 3 large zucchinis
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 eggplant, cubed
- 2 medium-sized tomatoes, cubed
- 1 teaspoon Provencal herbs or dried oregano
- Salt and pepper, to taste
- 2 tablespoons fresh basil, chopped
- 1/4 cup grated parmesan cheese
- Extra olive oil, for brushing
Method
Step One
Begin by preheating your oven to 350°F (175°C).
Step Two
Take your large zucchinis and cut them lengthwise into thin slices. Use a mandolin slicer for greater accuracy and thinner slices. Set them aside for later.
Step Three
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and minced garlic into the pan, cooking until they become translucent and fragrant, which generally takes about 5 minutes.
Step Four
Next, incorporate the chopped red and yellow bell peppers into the pan. Cook these until they soften, which should take around 5 more minutes.
Step Five
Add the cubed eggplant and tomatoes, along with the Provencal herbs or dried oregano. Season the mixture with salt and pepper to your preference. Cover the pan and allow this mixture to simmer for about 20 minutes or until the vegetables are tender.
Step Six
Once the vegetables are soft, remove the pan from the heat and stir in the fresh, chopped basil.
Step Seven
Now, return your attention to the zucchini slices. Lay them on a flat surface and place a large spoonful of the ratatouille mixture onto one end of each slice. Roll up the slices carefully and secure them with a toothpick if needed. Arrange the filled and rolled zucchini on a baking sheet.
Step Eight
Brush each zucchini roll with a little extra olive oil and sprinkle them with the grated parmesan cheese. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the zucchini becomes tender and the parmesan cheese is nicely browned.
Step Nine
After baking, remove the zucchini rolls from the oven and allow them to cool for a few minutes. Serve them warm as appetizers or side dishes, and enjoy!
