Ratatouille-Filled Zucchini with Tomato & Basil Quinoa

Ratatouille-Filled Zucchini

with Tomato & Basil Quinoa

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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 Plans
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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
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

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:
Browse Steps
1 of 6