Description
Delight in these fresh and flavorful Caprese Stuffed Zucchini Boats, combining tender zucchini filled with juicy cherry tomatoes, creamy mozzarella, and fragrant basil, all baked to perfection and finished with a sweet balsamic glaze. A perfect light and healthy meal or appetizer for any occasion.
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 Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the zucchini boats evenly.
- Prepare Zucchini: Cut each zucchini in half lengthwise and carefully scoop out the flesh using a spoon to create hollow ‘boats’ without breaking the skin.
- Make Filling: In a mixing bowl, combine the diced cherry tomatoes, fresh mozzarella cheese, torn basil leaves, olive oil, salt, and pepper, mixing gently to evenly distribute the flavors.
- Fill Zucchini Boats: Generously spoon the tomato and mozzarella mixture into each hollowed zucchini half, packing the filling evenly.
- Bake: Place the filled zucchini boats on a parchment-lined baking sheet and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the tops are golden.
- Finish and Serve: Remove from oven and drizzle the balsamic glaze over the warm zucchini boats before serving to add a tangy sweetness.
Notes
- You can substitute fresh mozzarella with bocconcini or burrata for a creamier texture.
- Use a spoon or melon baller to scoop the zucchini flesh without damaging the skin.
- Drizzle extra balsamic glaze or olive oil just before serving for enhanced flavor.
- Make sure not to overfill the boats to avoid spilling during baking.
- These can be prepared in advance and baked right before serving.
