Description
Caprese Stuffed Zucchini Boats are a fresh and flavorful Italian-inspired dish featuring tender zucchini halves filled with a sautéed cherry tomato and garlic mixture, topped with creamy fresh mozzarella, Parmesan cheese, and finished with aromatic basil and a balsamic glaze drizzle. Perfect as a light main course or an impressive side, these baked zucchini boats combine classic Caprese ingredients in a low-carb, gluten-free preparation.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
Toppings
- 1 cup fresh mozzarella balls (ciliegine), halved
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Balsamic glaze for drizzling
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the zucchini boats.
- Prepare Zucchini Boats: Using a spoon, carefully scoop out the centers of the zucchini halves to create hollow boats, leaving approximately 1/4-inch thick flesh on the sides and bottom. Place the zucchini halves cut-side up in a lightly greased baking dish. Brush the insides with olive oil and season evenly with salt and pepper.
- Sauté Garlic and Tomatoes: Heat a skillet over medium heat with a small amount of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Add the halved cherry tomatoes to the skillet and cook for 2 to 3 minutes until they start to soften, stirring occasionally.
- Fill Zucchini Boats: Spoon the sautéed garlic and tomato mixture evenly into each prepared zucchini boat.
- Add Cheese and Bake: Top each zucchini boat with the halved fresh mozzarella balls and sprinkle with grated Parmesan cheese. Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Finish and Serve: Remove the zucchini boats from the oven and allow them to cool slightly. Garnish with chopped fresh basil and drizzle with balsamic glaze before serving for an added burst of flavor.
Notes
- You can prepare the zucchini boats a day ahead and refrigerate; bake them just before serving to save time.
- For a heartier meal, add cooked quinoa or shredded chicken to the tomato filling mixture.
- Ensure not to scoop out too much zucchini flesh to maintain the structural integrity of the boats when baking.
- Balsamic glaze pairs beautifully with the fresh ingredients but can be substituted with a balsamic reduction if preferred.
