Description
Caprese Stuffed Zucchini Boats are a delicious and healthy twist on the classic Italian Caprese salad. Tender zucchini halves are filled with a vibrant mixture of fresh mozzarella, cherry tomatoes, and basil, then baked to perfection and topped with a tangy balsamic glaze. This easy-to-make dish is perfect as a light lunch, appetizer, or side dish, bringing fresh flavors and a colorful presentation to your table.
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
Other
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats.
- Prepare the zucchini: Cut each zucchini in half lengthwise and carefully scoop out the flesh from the center to create hollow boats, leaving enough flesh around the edges for structure.
- Mix the filling: In a mixing bowl, combine the diced cherry tomatoes, fresh mozzarella, torn basil leaves, olive oil, and season with salt and pepper. Mix gently to blend the flavors.
- Stuff the zucchini: Generously fill each hollowed zucchini half with the tomato and mozzarella mixture. Place the stuffed zucchinis on a baking sheet lined with parchment paper for easy cleanup.
- Bake the zucchini boats: Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the tops are golden and bubbly.
- Finish and serve: Remove the zucchini boats from the oven and drizzle them with balsamic glaze while still warm. Serve immediately for the best flavor and texture.
Notes
- Choose medium zucchinis about 6-8 inches long to ensure they hold enough filling and cook evenly.
- For a sharper flavor, use aged balsamic vinegar or a high-quality balsamic glaze.
- Can be served as a vegetarian main dish or as an appetizer alongside grilled meats or salads.
- Fresh mozzarella can be substituted with burrata or a similar soft cheese for a creamier texture.
- Leftover flesh from the zucchini can be chopped and added to the filling mixture or used in soups or salads.
- If you prefer a bit of crispness, broil the stuffed zucchini for the last 2-3 minutes of cooking.
