Description
Delicious Caprese Stuffed Zucchini Boats combine fresh zucchini halves filled with sautéed cherry tomatoes, garlic, and fresh mozzarella, baked until tender and topped with Parmesan cheese, fresh basil, and balsamic glaze. This healthy, gluten-free Italian-inspired dish makes a perfect main course for a light, flavorful meal.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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 your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the zucchini boats.
- Prepare Zucchini Boats: Using a spoon, carefully scoop out the centers of each zucchini half to create boats, leaving approximately 1/4-inch thick flesh to hold the filling. Place the zucchini halves cut-side up in a lightly greased baking dish.
- Season and Oil: Brush the insides of the zucchini boats with olive oil, then sprinkle evenly with salt and black pepper to enhance the flavor during baking.
- Sauté Tomatoes and Garlic: In a skillet over medium heat, heat a bit of olive oil and sauté the minced garlic for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 2 to 3 minutes, just until the tomatoes start to soften slightly.
- Fill Zucchini Boats: Spoon the sautéed garlic and tomato mixture evenly into each zucchini boat, filling the hollowed centers generously.
- Add Cheese: Top each filled zucchini boat with halved fresh mozzarella balls, then sprinkle grated Parmesan cheese over the top for extra richness and a golden crust.
- Bake: Place the baking dish in the preheated oven and bake the zucchini boats for 15 to 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Garnish and Serve: Remove the dish from the oven and allow it to cool slightly. Before serving, sprinkle chopped fresh basil leaves over the boats and drizzle with balsamic glaze for a sweet tangy finish.
Notes
- You can prepare the zucchini boats ahead of time, refrigerate, and bake just before serving to save time.
- For a more filling meal, consider adding cooked quinoa or shredded chicken to the tomato mixture before stuffing the zucchini.
- If balsamic glaze is not available, a reduction of balsamic vinegar or a light drizzle of olive oil can be used as alternatives.
- Ensure not to overcook the zucchini to maintain a slight crunch unless a softer texture is preferred.
