Name: Caprese Stuffed Zucchini Boats Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 4 medium zucchini; 1 cup cherry tomatoes, halved; 8 oz fresh mozzarella balls (ciliegine), halved; 2 tbsp olive oil; 2 tbsp balsamic glaze; 1/4 cup fresh basil leaves, torn; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder

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Caprese Stuffed Zucchini Boats are the kind of dish that instantly brings a taste of summer to your kitchen, no matter the season. Imagine tender zucchini cradling juicy cherry tomatoes and pillowy mozzarella, lightly kissed with olive oil, a hint of garlic, and fragrant basil, all tied together with a sweet drizzle of balsamic glaze. It’s everything good about a classic Caprese salad, reinvented as a warm, satisfying bake that’s just as gorgeous as it is delicious. Whether you’re searching for a light entrée, a vibrant side dish, or a crowd-pleasing appetizer, these Caprese Stuffed Zucchini Boats fit the bill beautifully.

Caprese Stuffed Zucchini Boats Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about letting fresh, simple ingredients shine. Each element plays a special role in bringing out the vibrant flavors, lively textures, and those classic Italian-inspired colors that make Caprese Stuffed Zucchini Boats so irresistible.

Zucchini: These are your boats, and their mild flavor provides just the right canvas for soaking up all those gorgeous toppings.
Cherry tomatoes: Go for ripe, juicy ones—their natural sweetness pops in every bite and delivers that signature Caprese freshness.
Fresh mozzarella balls (ciliegine): Creamy and melt-in-your-mouth, these make each boat luxuriously cheesy—pre-halved saves you time!
Olive oil: A light brushing adds flavor and ensures the zucchini roasts to tender perfection.
Balsamic glaze: A finishing drizzle brings sweet tang and beautiful shine—look for thick, syrupy glaze or make your own!
Fresh basil leaves: Torn at the last moment for brightness, color, and that unmistakable aroma that ties it all together.
Salt: Essential for drawing out the zucchini’s subtle flavor—don’t be shy here.
Black pepper: Adds gentle heat and balances the sweetness of the tomatoes and glaze.
Garlic powder: Gives easy, mellow garlic flavor without fuss—perfect for seasoning the boats inside and out.

How to Make Caprese Stuffed Zucchini Boats

Step 1: Prep Your Zucchini

Start by preheating your oven to 375°F (190°C) so it’s ready to go when your boats are assembled. Slice each zucchini in half lengthwise and, using a spoon, gently scoop out the seeds and some inner flesh, leaving about a quarter-inch border. This creates just enough space for the filling, while keeping the boats sturdy enough to hold everything together.

Step 2: Season and Bake the Boats

Arrange your hollowed-out zucchini halves on a baking sheet. Drizzle or brush them all over with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. This step flavors the zucchini itself and kickstarts the tenderizing process. Slide the pan into the oven and bake for 10 minutes to soften the zucchini slightly before adding the filling.

Step 3: Stuff with Cheese and Tomatoes

Once the zucchini halves have softened just a touch, remove them from the oven. Nestle in the halved mozzarella balls and cherry tomato halves, alternating them for that classic Caprese pattern. You want an even distribution in every boat so each bite has creamy cheese and juicy tomato.

Step 4: Bake Until Melty and Tender

Pop the sheet back into the oven for another 8 to 10 minutes. Watch for the mozzarella to get delightfully melty and bubbly, while the tomatoes soften and their juices mingle. The zucchini should be fork-tender but still hold its shape—nobody likes a soggy boat!

Step 5: Finish With Basil and Balsamic

When your Caprese Stuffed Zucchini Boats emerge from the oven, let them cool for a minute or two. Then, drizzle each with a swirl of glossy balsamic glaze and shower with fresh torn basil. This is where the magic happens: the sweet-sour glaze, peppery basil, and creamy cheese come together for those wow-worthy Caprese flavors.

How to Serve Caprese Stuffed Zucchini Boats

Garnishes

Garnishing is more than just a pretty touch—it’s what takes these Caprese Stuffed Zucchini Boats from homemade to restaurant-level gorgeous. Sprinkle generously with extra torn basil, crack on a bit more black pepper, or even add a tiny pinch of flaky sea salt. If you love a bit of heat, a few red pepper flakes wake things up beautifully!

Side Dishes

These boats are right at home as a light main with a leafy green salad or make a stunning side dish for grilled chicken, fish, or steak. A simple bowl of herby quinoa, fluffy couscous, or warm crusty bread for mopping up those juices transforms your table into an Italian feast. They’re also fantastic as part of a vegetarian antipasto platter at your next gathering.

Creative Ways to Present

Set the boats in a colorful dish lined up in rows for easy serving, or slice them into smaller pieces for shareable appetizers at parties. To elevate things even further, serve the boats on a platter scattered with extra basil leaves and dots of balsamic glaze, or nestle them atop a fresh arugula salad for dramatic effect. Kids and adults alike love picking them up and eating with their hands!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Caprese Stuffed Zucchini Boats (lucky you!), simply let them cool completely before transferring to an airtight container. They’ll stay fresh in the fridge for up to three days, making them a fantastic option for meal prepping your lunches or snacks.

Freezing

While these boats freeze better than you might expect, you’ll get the best results if you freeze them before adding the fresh basil and balsamic glaze. Wrap cooled boats tightly and freeze for up to two months. When ready to serve, defrost overnight in the fridge, then reheat and finish with fresh basil and glaze.

Reheating

To reheat, arrange the boats in a baking dish, cover loosely with foil, and warm them in a 350°F (175°C) oven until heated through—about 10 minutes. If you’re in a rush, the microwave works, but the zucchini may get softer. Save the basil and glaze until after reheating for the best flavor and presentation.

FAQs

Can I make Caprese Stuffed Zucchini Boats ahead of time?

Absolutely! You can prep and bake the boats up until before the final basil and balsamic glaze. Let them cool, refrigerate, and then reheat and garnish just before serving so all the flavors are at their brightest.

Can I grill Caprese Stuffed Zucchini Boats instead of baking?

Yes! Grilling gives the zucchini a fantastic smoky flavor. Arrange the boats on a grill-safe pan, cover, and cook over medium heat until the cheese is melty and the zucchini is tender. Watch carefully so the bottoms don’t char too much.

What type Side Dish, Appetizer

Fresh mozzarella balls (ciliegine or bocconcini) are ideal because they melt gently and look beautiful nestled inside the zucchini. If you only have block mozzarella or shredded, use what you have—it will still be delicious.

How do I make balsamic glaze at home?

Simply simmer balsamic vinegar in a small saucepan, stirring occasionally, until it thickens and reduces by half (usually about 10–15 minutes). Let it cool before drizzling for that lovely syrupy consistency.

Can I add other fillings to Caprese Stuffed Zucchini Boats?

Definitely! Try adding the roasted zucchini flesh back into the mix, toss in cooked quinoa or white beans for protein, or sprinkle some toasted pine nuts on top for crunch. Just keep the classic flavors front and center.

Final Thoughts

If you’re craving something easy, vibrant, and utterly satisfying, you can’t go wrong with Caprese Stuffed Zucchini Boats. They’ll fool anyone into thinking you spent hours in the kitchen, when in reality, you’re just letting the best flavors shine. Give them a try—you’ll want to make them again and again!

Caprese Stuffed Zucchini Boats Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

These Caprese Stuffed Zucchini Boats are a delightful twist on the classic Caprese salad, with tender zucchini filled with juicy cherry tomatoes, creamy mozzarella, and fresh basil, then baked to perfection. A drizzle of balsamic glaze adds a tangy sweetness to this colorful and flavorful dish.

Ingredients

Scale

Zucchini:

4 medium zucchini

Filling:

1 cup cherry tomatoes, halved
8 oz fresh mozzarella balls (ciliegine), halved
2 tbsp olive oil
2 tbsp balsamic glaze
1/4 cup fresh basil leaves, torn
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

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Instructions

Preheat oven: Preheat oven to 375°F (190°C).
Prepare zucchini: Slice zucchini in half lengthwise, scoop out centers, leaving 1/4 inch flesh. Place on baking sheet.
Season: Brush zucchini with olive oil, season with salt, pepper, and garlic powder. Bake for 10 minutes.
Fill zucchini: Fill each boat with mozzarella and tomatoes. Bake for 8–10 minutes.
Finish: Drizzle with balsamic glaze, sprinkle with basil, and serve.