These Caprese Stuffed Zucchini Boats are a delightful blend of fresh flavors and easy preparation, perfect for a quick weeknight dinner or a casual gathering. Enjoy the goodness of tomatoes, mozzarella, and basil stuffed into tender zucchini boats!
Caprese Stuffed Zucchini Boats
- 4 medium zucchinis, halved lengthwise
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, diced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze (optional, for serving)
- Preheat your oven to 400Â°F (200Â°C). Scoop out the seeds and some flesh from each zucchini half to create a hollow space for the filling. Place the zucchini boats on a baking sheet lined with parchment paper.
- In a bowl, combine the cherry tomatoes, mozzarella, and basil. Drizzle with olive oil and season with salt and pepper. Mix gently to combine.
- Spoon the tomato and mozzarella mixture evenly into the hollowed-out zucchini boats.
- Bake in the preheated oven for 15-20 minutes or until the zucchinis are tender and the cheese is melted and lightly golden on top.
- Remove from the oven and let them cool for a few minutes. Drizzle with balsamic glaze if desired.
- Serve warm and enjoy these delicious Caprese Stuffed Zucchini Boats!
Prep time: 15 minutes
Yield: 8 servings
Nutritional information (per serving):
Calories: 120 | Total Fat: 8g | Cholesterol: 15mg | Sodium: 180mg | Total Carbohydrates: 6g | Dietary Fiber: 2g | Sugars: 4g | Protein: 6g