Ratatouille-Filled Zucchini with Tomato & Basil Quinoa

Ratatouille-Filled Zucchini

with Tomato & Basil Quinoa

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

Stuffed zucchini or “courgette farcie” is a traditional Provençal dish made with the freshest rustic produce of the countryside. We’re keeping true to French tradition and filling these delicious green zucchini with ratatouille. As a side, you’ll serve up fluffy, nutty white quinoa. Quinoa isn’t a “true cereal” (it’s not in the grass family like wheat or barley); it’s more closely related to beets and spinach, which is why its flavor is more complex.

Get Cooking
fresh
ingredients
Ratatouille-Filled Zucchini with Tomato & Basil Quinoa
Title
  • 2 cloves Garlic
  • 2 oz Cherry Tomatoes
  • 2 oz Goat Cheese
  • 2 Zucchini
  • 1 bunch Basil
  • 1 Italian Eggplant
  • 1 Spring Onion
  • 1 Red Bell Pepper
  • ¾ cup White Quinoa
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Panko Breadcrumbs
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Halve the cherry tomatoes lengthwise. Crumble the goat cheese. Cut the zucchinis in half lengthwise then, using a spoon, scoop out the interior of each piece; small dice the interiors and place in a small bowl. Pick the basil leaves off the stems; discard the stems and roughly chop the leaves. Small dice the eggplant and pepper. Thinly slice the spring onion.
Cook the quinoa:
2 Cook the quinoa:
Once the water is boiling, add the quinoa and cook 14 to 16 minutes, or until tender. Drain thoroughly and return to the pot. Set aside and let cool slightly as you continue cooking.
Roast the zucchini:
3 Roast the zucchini:
While the quinoa cooks, place the zucchini boats, cut side up, onto a sheet pan. Lightly drizzle with olive oil and season with salt and pepper. Place in the oven and roast 14 to 16 minutes, or until slightly tender. Remove from the oven and set aside as you continue cooking. Leave the oven on.
Make the ratatouille:
4 Make the ratatouille:
While the zucchini roasts, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the spring onion and garlic and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1 teaspoon of oil to the pan along with the eggplant, red pepper, chopped zucchini and as much of the red pepper flakes as you’d like. Season with salt and pepper and cook, stirring occasionally, 8 to 10 minutes or until softened. Stir in the vinegar and half the basil; season with salt and pepper and cook 30 seconds to 1 minute, or until slightly reduced in volume. Remove from heat and set aside as you continue cooking.
Fill & bake the zucchini:
5 Fill & bake the zucchini:
Fill each of the roasted zucchini boats with as much of the ratatouille as possible (save any remaining filling to serve on the side). Top each stuffed zucchini with the panko breadcrumbs and goat cheese. Bake 8 to 10 minutes or until the cheese is lightly browned and the breadcrumbs are toasted.
Finish & plate your dish:
6 Finish & plate your dish:
While the stuffed zucchini bake, stir the tomatoes and remaining basil into the cooked quinoa along with a drizzle of olive oil; season with salt and pepper to taste. To plate your dish, divide the stuffed zucchini and dressed quinoa between 2 dishes along with any remaining ratatouille. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Halve the cherry tomatoes lengthwise. Crumble the goat cheese. Cut the zucchinis in half lengthwise then, using a spoon, scoop out the interior of each piece; small dice the interiors and place in a small bowl. Pick the basil leaves off the stems; discard the stems and roughly chop the leaves. Small dice the eggplant and pepper. Thinly slice the spring onion.
2 Cook the quinoa:
Once the water is boiling, add the quinoa and cook 14 to 16 minutes, or until tender. Drain thoroughly and return to the pot. Set aside and let cool slightly as you continue cooking.
Cook the quinoa:
Roast the zucchini:
3 Roast the zucchini:
While the quinoa cooks, place the zucchini boats, cut side up, onto a sheet pan. Lightly drizzle with olive oil and season with salt and pepper. Place in the oven and roast 14 to 16 minutes, or until slightly tender. Remove from the oven and set aside as you continue cooking. Leave the oven on.
4 Make the ratatouille:
While the zucchini roasts, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the spring onion and garlic and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1 teaspoon of oil to the pan along with the eggplant, red pepper, chopped zucchini and as much of the red pepper flakes as you’d like. Season with salt and pepper and cook, stirring occasionally, 8 to 10 minutes or until softened. Stir in the vinegar and half the basil; season with salt and pepper and cook 30 seconds to 1 minute, or until slightly reduced in volume. Remove from heat and set aside as you continue cooking.
Make the ratatouille:
Fill & bake the zucchini:
5 Fill & bake the zucchini:
Fill each of the roasted zucchini boats with as much of the ratatouille as possible (save any remaining filling to serve on the side). Top each stuffed zucchini with the panko breadcrumbs and goat cheese. Bake 8 to 10 minutes or until the cheese is lightly browned and the breadcrumbs are toasted.
6 Finish & plate your dish:
While the stuffed zucchini bake, stir the tomatoes and remaining basil into the cooked quinoa along with a drizzle of olive oil; season with salt and pepper to taste. To plate your dish, divide the stuffed zucchini and dressed quinoa between 2 dishes along with any remaining ratatouille. Enjoy!
Finish & plate your dish: