Caprese Stuffed Zucchini Boats

There’s something magical about a dish that brings together the fresh flavors of summer in one delightful bite. Caprese Stuffed Zucchini Boats offer a vibrant medley of ripe tomatoes, creamy mozzarella, and fragrant basil nestled in tender zucchini. refreshing cilantro lime pasta salad Picture this: you take a bite, and the sweetness of the tomatoes dances on your palate while the warm, gooey cheese melts into your mouth. It’s like a party for your taste buds! For more inspiration, check out this Lemon Orzo Salad with Feta recipe.

I remember the first time I made Caprese Stuffed Zucchini Boats for my family. My cousin, who claims to hate vegetables, took one look at those colorful boats and exclaimed, “Are we having fun food for dinner?” Well, needless to say, by the end of the meal, he was asking for seconds! Perfect for summer barbecues or a cozy weeknight dinner, these delightful bites are sure to impress everyone at your table.

The first time I served these vibrant zucchini boats, my friends couldn’t believe they were eating vegetables, everyone was amazed by how delicious they turned out! delicious Mexican street corn toast.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose medium-sized zucchinis; they’re perfect for stuffing without being too watery.
• Cherry Tomatoes: Opt for juicy cherry tomatoes; they provide sweetness and a burst of flavor.
• Fresh Mozzarella: Use small balls of mozzarella; they melt beautifully and add creaminess.
• Fresh Basil: Snip fresh basil leaves right before use to keep their flavor vibrant. savory Thai basil beef wraps.
• Balsamic Glaze: A drizzle adds sweetness and tang; store-bought works well if you’re short on time.
• Olive Oil: Extra virgin olive oil enhances flavor; don’t skimp on quality here!
• Salt & Pepper: Season generously to bring out all those lovely flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat oven to 375°F (190°C). Cut each zucchini in half lengthwise and scoop out the insides using a spoon or melon baller.

Prepare tomato filling: In a bowl, combine diced cherry tomatoes, torn mozzarella pieces, chopped basil leaves, olive oil, salt, and pepper. Mix until everything is evenly coated.

Stuff each zucchini half with the tomato mixture until overflowing slightly, because who doesn’t want more flavor? Place them on a baking sheet lined with parchment paper.

Drizzle balsamic glaze over each stuffed zucchini boat before baking. Bake in preheated oven for about 20-25 minutes until zucchinis are tender and cheese is bubbly.

Let cool slightly before serving. Garnish with extra basil if desired, because fresh herbs always make things better!

Enjoy every delicious bite as you relish those beautiful flavors coming together in perfect harmony!

Perfecting the Cooking Process

Start by preheating your oven to 400°F (200°C). While it warms up, hollow out the zucchini and combine the filling ingredients before stuffing them in. Bake for about 25-30 minutes for perfectly tender boats.

Add Your Touch

Feel free to swap mozzarella for feta or add grilled chicken for protein. You can also sprinkle crushed red pepper flakes for a spicy kick or toss in some olives for extra flavor. flavorful grilled miso eggplant.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.

Cooking these caprese stuffed zucchini boats reminds me of that one family BBQ where everyone was skeptical of veggie dishes. I served these beauties, and suddenly, they were the star of the show!

FAQ

Can I prepare caprese stuffed zucchini boats ahead of time?

Yes, you can stuff the zucchini and refrigerate them before baking.

What can I use instead of mozzarella cheese?

Feta cheese or goat cheese works wonderfully as flavorful alternatives.

How do I avoid soggy zucchini boats?

Be sure to salt and drain the zucchini after hollowing them out to remove excess moisture.

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Caprese Stuffed Zucchini Boats

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Caprese Stuffed Zucchini Boats are a delightful summer dish that combines the freshness of zucchini with juicy cherry tomatoes, creamy mozzarella, and fragrant basil. These vibrant boats are not only visually appealing but also bursting with flavor, making them a perfect addition to any meal. Whether for a summer barbecue or a cozy weeknight dinner, this recipe is sure to impress your family and friends.

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Ingredients

Scale 1x2x3x

• 2 medium zucchinis
• 1 cup cherry tomatoes, diced
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp balsamic glaze

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix diced tomatoes, mozzarella, basil, olive oil, salt, and pepper.
4. Stuff each zucchini half with the mixture until slightly overflowing.
5. Drizzle balsamic glaze over each stuffed zucchini.
6. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until tender and cheese is bubbly.
7. Let cool slightly before serving; garnish with extra basil if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 stuffed zucchini half (118g)
• Calories: 160
• Sugar: 4g
• Sodium: 290mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg