Dieser Beitrag ist auch verfügbar auf: Deutsch
Ratatouille is probably one of the most classic dishes from French cuisine. In this post, I’ll show you a new variation of a ratatouille that appears as a stuffed zucchini.
Also known is the ratatouille from the film of the same name, in which a rat prepares the world’s best ratatouille in the film and thus convinces a very grim restaurant critic. Ever since this film, I always wanted to create a ratatouille myself and was looking for a unique composition.
The idea for the ratatouille
During this search I began to think about which ingredients I would need for the French vegetable creation. First, of course, I thought of tomatoes, then zucchini, eggplant and finally peppers. When I accidentally discovered these fine round zucchini in the supermarket, it was immediately clear to me that I wanted to showcase them in the same way. So the idea for this ratatouille as a stuffed zucchini was born.
The base of the dish is the round zucchini, which is hollowed out and filled with the remaining components. You should make sure that the remaining vegetables are not cut too large so that enough variety fits into the filling. In addition, the small and fine cubes give the dish something noble.
Nutritional information per rataouille zucchini
Calories: 148 – Protein: 6g – Fat: 2g – Carbs: 27g
- 2 round zucchini
- 1 eggplant
- 2 bell peppers
- 2 tomatoes
- 1 shallot
- 1-2 cloves of garlic
- 2 tablespoons tomato paste
- 1 teaspoon sweet
- 1 teaspoon olive oil
- salt, pepper
- thyme, dried
- rosemary, fresh
- Step 1 Wash the zucchini, cut off the top and cut the flesh in a star shape. Sprinkle with salt and cook in the oven at 160 degrees for 15 minutes
- Step 2 Finely dice the shallot and garlic clove and sauté in a little olive oil. Finely dice the bell bell pepper and eggplant and add them. Sauté the vegetables briefly and sprinkle with salt and pepper. Finely dice the tomato and add. Stir in the tomato paste and season with thyme and rosemary
- Step 3 Remove the zucchini from the oven and remove the flesh with a spoon. Fill the cavity with the vegetables and bake everything in the oven for another 20 minutes at 160 degrees O/U.