Rapid-Source

1)Wash the Zucchini and the Yellow Squash 2)Cut the ends off the squashes and cut in half 3)Cut the out side peel off of the squashes about ¼ of an inch thick, cut these slices also into ¼ inch strips and cut them into ¼ inch dice. Do the same with the Peppers. • Peel the Red Onion and also dice this into ¼ inch pieces. • Chop the garlic into coarse pieces • Place a heavy pan on the stove and allow it to heat up nicely over medium high heat. • Add the olive oil to the pan and all of the vegetables. Sauté for a bout 45 seconds and add the garlic. • Deglaze the pan with the White Wine and add the tomato juice, vinegar, sugar and the herbs. • Simmer for a few minutes • Remove the vegetables from the juices and allow the juices to cook down and then add them back to the vegetables and allow the whole to cool down. • While the Ratatouille is cooling, take the 4 Zucchini’s and remove the ends as well as the stems. • Position them together on a cutting board and cut each in half, take each half and split it down the middle. • Now you will have 8 sections of Zucchini’s. Take each section and remove a small amount of the inner flesh, it is here where you will stuff the Ratatouille into the Zucchini’s. • Place the cored zucchinis into a casserole dish • Take the COOLED ratatouille and mix in ½ of the Fontina cheese. • Now divide the stuffing into the 8 cored zucchinis and top with the remaining fontina cheese. • Pour about ¼ inch of water into the bottom of the casserole and drizzle the tops of the stuffed zucchinis with a little olive oil. • Bake these in a 350 degree preheated oven for 30 minutes for andante vegetables bake a little less or a little more if that is your preference.