Ratatouille Filled Jersey Fresh Squash


4 Jersey Fresh eight ball zucchini squash
Olive oil
salt & pepper

2 TB olive oil
5 cloves Jersey Fresh roasted garlic
3 cloves fresh Jersey Fresh garlic, sliced
1 Jersey Fresh red onion, diced
1 small yellow bell pepper, chopped
1 medium Jersey Fresh zucchini, medium diced
Remaining flesh from eight ball zucchini, chopped
1 small Jersey Fresh eggplant, medium diced
1/2 cup white wine
2 cups Jersey Fresh sun gold tomatoes, halved and juices saved
1 tsp Jersey Fresh basil, chopped
1/2 tsp Jersey Fresh thyme, chopped
1/2 tsp Jersey Fresh lemon basil, chopped (optional)
1/2 tsp thai basil, chopped (optional)
Salt and pepper
1 TB butter (optional)
Cheese such as goat, feta or aged gouda (optional)


10m prep time / 45m cook time

1. Remove tops of eight ball squash with a paring knife - like you would carve the top of a jack-o-lantern. Scoop out flesh (reserve and chop). Sprinkle inside with salt, pepper and olive oil and roast at 400 for about 20 minutes, until crisp tender.
2. While squash roasts, in a cast iron pan over medium heat, add 2 TB olive oil, roasted garlic, fresh garlic and onion. Sweat until onions are clear and garlic is brown.
3. Add bell pepper, squash, squash flesh & eggplant. Sauté until brown, about 5 minutes.
4. Add wine and turn up heat to medium high and let wine soak into veggies.
5. Add tomatoes and their juice and herbs. Season with salt and pepper. Turn down heat to low and simmer 30 minutes.
6. OPTIONAL (non vegan): stir in butter until melted then add cheese and heat until warm.
7. Spoon ratatouille into roasted zucchini and serve.

Jersey Fresh Product(s) Used: Eggplant Garlic Herbs Onions Squash Tomatoes Zucchini

Pin It on Pinterest

Share This