I am excited to say that zucchini season is upon us…this is a favorite side dish for using fresh zucchini, tomatoes, parsley and garlic! This dish is not only quick and easy, but healthy, too!! You could also substitute eggplant for the boats, but make sure to increase the ingredients in the recipe by at least 1/4, depending on the size of your eggplant. This would compliment and complete a meal with Spicy Honey-Glazed chicken.
- 2 zucchini, halved lengthwise
- 3 tablespoons EVOO
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 eggplant, cubed
- 2 tomatoes, chopped
- 1/4 cup chopped parsley
- Salt and pepper
- 1/3 cup shredded mozzarella cheese
- Scoop balls of flesh from the center of the zucchini to create boats (see tip for help); reserve the flesh balls. Preheat a grill to medium-high.
- Heat 1 tbsp. EVOO 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. EVOO, 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.
We are Sweet Basil Farm & Gardens on Facebook. We are a local producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.
Special thanks to Rachel Ray for the fabulous recipe, as well as contributions from J. David Matthews, of Barnesville, Georgia in preparation of testing this recipe.