Round Courgettes Stuffed with Ratatouille

The film Ratatouille made me want to cook the French vegetable dish myself. Here I serve it inside round courgettes. Aubergine, peppers, tomatoes and herbs make plenty of filling, with any extra baked alongside.

Pre-bake the small round courgettes

The two courgettes weigh about 400 g together. Slice off their lids and carefully score the flesh without cutting through the skin. After 15 minutes in the oven, scoop out the flesh, leaving a sturdy shell.

Dice the ratatouille vegetables

Cut aubergine and peppers into small cubes so they soften evenly. Fry with shallot and garlic, add tomatoes and tomato purée and reduce uncovered. Chop the scooped courgette flesh and stir it into the filling.

Bake the extra filling alongside

There is more filling than the two small courgettes can hold. Fill them loosely and spread the remainder beside them in the baking dish. Use a second dish if necessary and serve all the vegetables together.

How long to bake

After the initial bake, the stuffed courgettes need about 20 more minutes at 160°C conventional heat: 35 minutes in the oven altogether. Check with a knife that the shells and filling are tender; larger pieces may need longer.

Kitchen tip

Let the filling reduce before stuffing the courgettes. Too much tomato liquid can make them watery. Bake the lids beside the courgettes so the filling stays uncovered.

Including the extra filling, this makes two generous vegetable portions.

Easy recipe

Round Courgettes Stuffed with Ratatouille

Round courgettes stuffed with aubergine, peppers, tomatoes and herbs. A vegan oven dish, with extra ratatouille served alongside.

Prep time

15 min

Cook time

35 min

Yield

2 servings

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Ingredients

− 2 +

• 400 ground courgettes, 2 small, total weight
• 550 gaubergine
• 240 gpeppers, about 2
• 350 gtomatoes, about 2
• 30 gshallot, about 1
• 2 garlic cloves
• 30 gtomato purée, about 2 tbsp
• 1 tspsugar
• 1 teaspoonolive oil
• salt, pepper
• thyme, dried
• rosemary, fresh

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Instructions

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1. Preheat the oven to 160°C conventional heat. Wash the courgettes, slice off their lids and carefully score the flesh without piercing the skin. Lightly salt and pre-bake for about 15 minutes, placing the lids alongside.
2. Meanwhile, finely dice the shallot and garlic. Dice aubergine, peppers and tomatoes. Heat 1 tsp olive oil in a large non-stick pan, soften the shallot and briefly cook the garlic.
3. Add aubergine and peppers and fry for a few minutes. Stir in tomato purée, then tomatoes and 1 tsp sugar. Season with salt, pepper, thyme and rosemary and simmer uncovered. Add a small splash of water if needed.
4. Carefully scoop out the pre-baked courgettes, leaving a sturdy shell. Chop the flesh and add to the vegetable pan. Cook until the filling is no longer watery.
5. Fill the courgettes. Spread the remaining filling alongside in the dish or in a second dish. Place the lids beside them and bake for about 20 more minutes until tender. Serve with all the extra vegetables.

Nutrition per serving

Calories

231 kcal

Protein

9.1 g

Carbohydrates

45.3 g

Sugar

29.9 g

Fat

4.4 g

Saturated fat

0.7 g

Fibre

16 g

Salt

0.1 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace