Description
These Caprese Stuffed Zucchini Boats are a delightful, fresh, and healthy dish combining tender baked zucchini halves filled with a savory mix of cherry tomatoes, fresh mozzarella, and basil, finished with a drizzle of balsamic glaze. Perfect as a light meal or elegant appetizer, they balance vibrant flavors and are simple to prepare.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis (6-8 inches long)
Filling
- 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
Topping
- 2 tbsp balsamic glaze
Instructions
- Preheat Oven: Start by heating your oven to 375°F (190°C) to prepare for baking the zucchini boats.
- Prepare Zucchini: Slice each zucchini in half lengthwise. Carefully scoop out the inner flesh using a spoon to form hollow boats, leaving enough flesh around the sides to keep their shape.
- Mix Filling: In a bowl, combine the diced cherry tomatoes, fresh mozzarella, torn basil leaves, olive oil, salt, and pepper. Mix gently until ingredients are evenly incorporated.
- Fill Zucchini: Generously spoon the tomato and mozzarella mixture into each hollowed zucchini half, packing the filling evenly.
- Bake: Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the tops are slightly golden.
- Add Glaze and Serve: Once baked, remove the zucchini boats from the oven and drizzle with balsamic glaze while still warm. Serve immediately and enjoy.
Notes
- You can customize the filling by adding garlic or red pepper flakes for extra flavor.
- For a lower-fat version, use part-skim mozzarella or reduce olive oil.
- To make this dish vegan, substitute fresh mozzarella with a plant-based cheese alternative.
- Balsamic glaze can be purchased ready-made or made by reducing balsamic vinegar until syrupy.
- Leftover baked zucchini boats can be refrigerated for up to 2 days and reheated in the oven.
