Ratatouille-Stuffed Zucchini Pizzas

Swap in zucchini for the French bread for Rach’s newest spin on “pizza!” For appetizers or a starter, use smaller zucchini or cut them into pieces.


  • 2 medium to large zucchini, halved lengthwise and seeds scraped out with a spoon
  • Cooking spray
  • Salt and pepper
  • 1 eggplant, finely diced
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1 onion, finely diced
  • 3-4 large cloves garlic, chopped
  • 1 roasted red pepper or small bell pepper, seeded and finely diced
  • 2 tablespoons fresh thyme, chopped
  • 1/2 teaspoon crushed red pepper
  • 1 cup drained canned diced Italian tomatoes
  • 4 tablespoons grated Parmigiano Reggiano cheese
  • 1 ball fresh mozzarella cheese (16 ounces), patted dry, cut into quarters, then thinly sliced
  • 4 cherry tomatoes, thinly sliced
  • A few fresh basil leaves, torn


Pre-heat the oven to 450°F.

Arrange the zucchini on a baking sheet, cut-side down; coat with cooking spray and season with salt and pepper. Roast until softened and beginning to brown, 8-10 minutes.

Meanwhile, salt the eggplant and let it sweat on a kitchen towel for a few minutes. In a medium size skillet over medium-high heat, warm the EVOO, three turns of the pan. Add the onion, garlic, roasted red pepper, thyme and crushed red pepper; season. Cook, stirring, for 5 minutes. Add the eggplant, partially cover and cook until very tender, 10-12 minutes. Stir in the diced tomatoes.

Remove the zucchini from the oven; fill with the vegetable mixture. Sprinkle with the grated cheese, then top with the sliced mozzarella. Garnish each pizza with a few tomato slices. Return to the oven and bake until the cheese begins to brown, 5-8 minutes. Garnish with the basil. Cut into pieces if desired.

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