Caprese Stuffed Zucchini Boats

• 4 medium zucchini
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Slice zucchinis in half lengthwise and scoop out the insides to create boats.
3. 3 Brush the zucchini boats with 1 tablespoon of olive oil and season with salt and pepper.
4. 4 Place zucchini boats on a baking sheet, cut side down, and bake for 10 minutes.
5. 5 Meanwhile, mix cherry tomatoes, mozzarella, basil, garlic powder, salt, and pepper in a bowl.
6. 6 After 10 minutes, flip the zucchini boats and fill with the tomato and mozzarella mixture.
7. 7 Optional: Sprinkle Parmesan cheese on top.
8. 8 Drizzle with remaining olive oil and bake for another 10 minutes until zucchini is tender and cheese is melted.
9. 9 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add cooked shrimp or chicken for a protein boost.
• Incorporate roasted red peppers for extra flavor.

Substitutions

• Use mini bell peppers instead of zucchini for a colorful twist.
• Substitute feta cheese for mozzarella for a tangy flavor.

Pairings

• Crusty Italian bread
• A chilled glass of Pinot Grigio

Nutrition

Tips

• For a lower-carb option, reduce the amount of mozzarella and use more tomatoes.
• Serve warm or at room temperature for the best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Does not freeze well due to moisture content in the zucchini and tomatoes.

Serving Suggestions

• Serve with a fresh arugula salad drizzled with balsamic vinaigrette.
• Pair with crusty bread for a light summer meal.

FAQ