Description
Delicious and easy-to-make Caprese Stuffed Zucchini Boats combine fresh zucchini with mozzarella, cherry tomatoes, and basil, baked to tender perfection and finished with a drizzle of balsamic glaze. A perfect low-carb, vegetarian appetizer or light meal bursting with classic Italian flavors.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis (6-8 inches long)
Caprese 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
Finishing Touch
- 2 tbsp balsamic glaze
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature for cooking the zucchini boats evenly.
- Prepare Zucchini Boats: Cut each zucchini in half lengthwise. Use a spoon to carefully scoop out the flesh from each half, creating hollowed-out ‘boats’ suitable for stuffing.
- Make Filling: In a mixing bowl, combine the diced cherry tomatoes, fresh mozzarella, torn basil leaves, extra virgin olive oil, and season with salt and pepper to taste. Mix gently to blend all ingredients evenly.
- Stuff the Zucchini: Generously fill each hollowed zucchini half with the prepared Caprese mixture, ensuring the filling is packed well into each boat.
- Bake: Place the stuffed zucchini boats on a parchment-lined baking sheet. Bake in the preheated oven for 25 to 30 minutes or until the zucchini is tender and the top is golden and slightly bubbly.
- Add Balsamic Glaze: Once baked, remove the zucchini boats from the oven and immediately drizzle them with balsamic glaze for a tangy finish that complements the fresh flavors.
Notes
- You can use regular balsamic vinegar reduced to a glaze by simmering it gently for a few minutes if you don’t have store-bought balsamic glaze.
- For a vegan version, substitute mozzarella with vegan cheese and omit balsamic glaze if it contains added sweeteners.
- To save time, prepare the filling mixture in advance and stuff zucchini just before baking.
- Serve warm as a side dish, appetizer, or light main course.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently.
