Description
These Caprese Stuffed Zucchini Boats are a delightful and healthy twist on the classic Italian salad. Fresh zucchini halves are filled with a vibrant mix of cherry tomatoes, mozzarella, and aromatic basil, then baked to tender perfection and finished with a drizzle of balsamic glaze. Perfect as a light dinner or a flavorful appetizer, this recipe is easy to prepare and bursting with fresh, Mediterranean flavors.
Ingredients
Scale
Vegetables
- 4 medium zucchinis (6-8 inches long)
- 1 cup cherry tomatoes, diced
- 1/2 cup fresh basil leaves, torn
Dairy
- 1 cup fresh mozzarella cheese, diced
Condiments & Oils
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic glaze
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats evenly.
- Prepare Zucchini Boats: Cut each zucchini lengthwise in half and carefully scoop out the flesh to create hollow ‘boats’ perfect for stuffing.
- Mix Filling: In a mixing bowl, combine diced cherry tomatoes, fresh mozzarella, torn basil leaves, olive oil, salt, and pepper, mixing gently to incorporate flavors.
- Stuff Zucchini: Generously fill each zucchini half with the tomato and cheese mixture, ensuring they are well-packed for a hearty bite.
- Bake: Place the stuffed zucchini boats on a parchment-lined baking sheet and bake for 25-30 minutes until the zucchini is tender and the cheese is warm and slightly golden.
- Add Finishing Touch: Remove from oven and drizzle balsamic glaze over the warm zucchini boats before serving to add a sweet and tangy finish.
Notes
- You can substitute balsamic glaze with a reduction of balsamic vinegar if unavailable.
- For a vegan version, replace mozzarella with plant-based cheese.
- To keep the boats intact, avoid scooping too deep to prevent breaking the zucchini shells.
- Serve immediately for the best texture and flavor.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
