Description
These Caprese Stuffed Zucchini Boats are a fresh and flavorful vegetarian dish featuring tender zucchini filled with a vibrant mix of mozzarella, cherry tomatoes, and basil, all baked to perfection and finished with a balsamic glaze drizzle. Perfect as a healthy appetizer or light main course.
Ingredients
Scale
Vegetables
- 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
Others
- 2 tbsp balsamic glaze
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats.
- Prepare the zucchini boats: Cut each zucchini in half lengthwise and carefully scoop out the flesh using a spoon to create hollow boats for stuffing.
- Make the filling: In a mixing bowl, combine the diced cherry tomatoes, fresh mozzarella cubes, torn basil leaves, olive oil, salt, and pepper, mixing gently to create a flavorful filling.
- Stuff the zucchini: Generously fill each hollowed zucchini half with the prepared tomato and cheese mixture, ensuring each boat is well packed.
- Bake the zucchini boats: Place the stuffed zucchinis on a parchment-lined baking sheet and bake in the preheated oven for 25-30 minutes until the zucchini is tender and the tops are golden.
- Finish with balsamic glaze: Once baked, remove the zucchini boats from the oven and drizzle them with balsamic glaze before serving to add a sweet and tangy finish.
Notes
- Use ripe and firm zucchinis to ensure the boats hold their shape during baking.
- Fresh mozzarella gives the best melt and flavor, but you can substitute with low-moisture mozzarella if preferred.
- For extra flavor, sprinkle some grated Parmesan cheese on top before baking.
- Balsamic glaze can be substituted with a reduction of balsamic vinegar if unavailable.
- This dish can be served warm or at room temperature.
