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
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.
Notes
- For extra flavor, roast the scooped zucchini flesh and mix it into the filling.
- This dish can also be grilled instead of baked for a smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 180
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 25 mg
