Description
Caprese Stuffed Zucchini Boats are a fresh and flavorful appetizer or light meal featuring zucchinis hollowed out and filled with a delicious mixture of fresh mozzarella, cherry tomatoes, and basil. Baked to tender perfection and finished with a drizzle of balsamic glaze, these boats are a delightful twist on the classic Caprese salad.
Ingredients
Scale
Vegetables
- 4 medium zucchinis (6-8 inches long)
- 1 cup cherry tomatoes, diced
- 1/2 cup fresh basil leaves, torn
Cheese
- 1 cup fresh mozzarella cheese, diced
Other Ingredients
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the zucchini boats evenly.
- Prepare Zucchinis: Cut each zucchini in half lengthwise. Use a spoon or melon baller to scoop out the flesh carefully, creating hollow boats while keeping the shells intact.
- Make Filling: In a mixing bowl, combine diced cherry tomatoes, fresh mozzarella cubes, torn basil leaves, olive oil, salt, and pepper. Mix gently to combine all ingredients evenly.
- Stuff Zucchini: Generously fill each zucchini half with the tomato and cheese mixture, making sure each boat is packed well with the flavorful filling. Place stuffed zucchinis on a baking sheet lined with parchment paper for easy cleanup.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the filling is heated through and slightly golden on top.
- Finish and Serve: Remove the zucchini boats from the oven and drizzle them with balsamic glaze while still warm to add a sweet and tangy finish. Serve immediately.
Notes
- You can sprinkle some grated Parmesan cheese on top before baking for extra flavor.
- Use a spoon to scoop out zucchini flesh carefully to avoid breaking the boat.
- For a low-carb option, this recipe works perfectly as is.
- Fresh basil can be substituted with dried Italian herbs if fresh is unavailable, though fresh offers better flavor.
- Balsamic glaze adds a lovely finishing touch but can be omitted or substituted with balsamic vinegar if necessary.
