Ratatouille-Stuffed Zucchini

• 2 zucchini, cut lengthwise in half
• 1 Tbsp. olive oil, divided
• 1 small onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 1 clove garlic, minced
• 1/2 cup chopped green peppers
• 1/2 cup chopped peeled eggplant Safeway 1 ea For $1.28 thru 02/09
• 1 small tomato, chopped
• 1/4 cup cholesterol-free egg product
• 15 round buttery crackers, crushed
• 1 tsp. dried basil leaves
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Scoop out seeds and flesh from centers of zucchini halves, leaving 1/4-inch-thick shells.
2. Chop 1 cup removed zucchini flesh; reserve for later use.
3. Discard seeds and remaining flesh.
4. Heat 2 tsp.
5. oil in large skillet on medium heat.
6. Add onions and garlic; cook and stir 4 to 5 min.
7. or until onions are crisp-tender.
8. Stir in remaining oil, vegetables and reserved chopped zucchini; cook and stir 5 min.
9. Add egg product, cracker crumbs and basil; mix well.
10. Spoon cooked vegetable mixture into zucchini shells; top with cheese.
11. Bake 20 to 25 min.
12. or until heated through.

zucchini, olive oil, onion, clove garlic, green peppers, tomato, cholesterolfree egg, buttery crackers, basil, parmesan cheese

Taken from www.kraftrecipes.com/recipes/ratatouille-stuffed-zucchini-180503.aspx (may not work)