Description
Delight in the fresh flavors of Caprese stuffed zucchini boats, a light and savory dish featuring tender zucchini shells filled with a vibrant mix of cherry tomatoes, fresh mozzarella, and basil, all baked to perfection and finished with a tangy balsamic glaze. This easy-to-make recipe is perfect as a healthy appetizer or a flavorful side dish.
Ingredients
Scale
Vegetables and Herbs
- 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 Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the zucchini boats evenly.
- Prepare Zucchinis: Cut each zucchini in half lengthwise and carefully scoop out the flesh using a spoon or melon baller to create hollow boats for stuffing.
- Make Filling: In a mixing bowl, combine the diced cherry tomatoes, fresh mozzarella cubes, torn basil leaves, olive oil, and season with salt and pepper. Mix gently to blend the flavors.
- Stuff Zucchinis: Generously fill each zucchini half with the prepared tomato and mozzarella mixture. Place the stuffed zucchini halves 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 cheese is melted and just beginning to turn golden.
- Finish and Serve: Remove the zucchini boats from the oven and immediately drizzle with balsamic glaze. Serve warm as a delicious appetizer or side dish.
Notes
- For a firmer texture, do not over-scoop the zucchini flesh; leave a thin layer to help the boats hold their shape.
- You can substitute fresh mozzarella with burrata or ricotta for a creamier filling.
- Balsamic glaze can be replaced with a reduction of balsamic vinegar if desired.
- This dish can be made ahead and reheated gently in the oven before serving.
- To add a protein element, consider mixing in cooked Italian sausage or chickpeas into the filling.
