Description
These Caprese Stuffed Zucchini Boats are a fresh and flavorful vegetarian dish combining tender baked zucchini with juicy cherry tomatoes, creamy mozzarella, and aromatic fresh basil, finished with a touch of balsamic glaze. Perfect as a light lunch or an impressive side dish.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis (6-8 inches long)
Stuffing
- 1 cup fresh mozzarella cheese, diced
- 1 cup cherry tomatoes, diced
- 1/2 cup fresh basil leaves, torn
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Finishing
- 2 tbsp balsamic glaze
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats.
- Prepare zucchini boats: Cut each zucchini in half lengthwise and carefully scoop out the flesh to create hollow boats, leaving enough walls to hold the stuffing.
- Mix stuffing: In a mixing bowl, combine the diced cherry tomatoes, diced fresh mozzarella, torn basil leaves, olive oil, salt, and pepper. Stir gently to evenly distribute the ingredients.
- Fill zucchinis: Generously fill each hollowed zucchini half with the prepared tomato and mozzarella mixture and place them on a parchment-lined baking sheet to prevent sticking and aid cleanup.
- Bake: Bake the stuffed zucchini boats in the preheated oven for 25-30 minutes, or until the zucchini is tender and the tops are lightly golden.
- Add balsamic glaze: Remove the boats from the oven and drizzle the balsamic glaze over the warm zucchini boats just before serving to add a sweet and tangy finish.
Notes
- You can use a spoon or a melon baller to scoop out the zucchini flesh carefully.
- For extra flavor, sprinkle some garlic powder or Italian seasoning into the stuffing mixture.
- The balsamic glaze adds a nice sweet acidity but can be omitted if desired.
- This dish is best served warm for the melty mozzarella and tender zucchini.
- For a low carb option, this recipe is naturally gluten-free and suitable for a vegetarian diet.
