Description

A fresh, vibrant take on classic Caprese salad—these Caprese Zucchini Boats are stuffed with tomatoes, mozzarella, and basil, then roasted until bubbly and golden. A healthy, colorful dish that’s perfect for any occasion.

Ingredients

4 medium zucchini, halved lengthwise
1 cup cherry or grape tomatoes, halved
1 cup fresh mozzarella balls (or sliced)
1/4 cup fresh basil leaves, torn
2 tbsp extra virgin olive oil
2 tbsp balsamic glaze
Kosher salt and freshly cracked black pepper, to taste

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice zucchini in half lengthwise and scoop out the centers to form boats. Place on the baking sheet.
Brush insides with olive oil and season with salt and pepper. Bake for 10 minutes to soften slightly.
Remove from oven and fill each zucchini with mozzarella, tomatoes, and a few basil leaves.
Return to oven and bake for 10–15 more minutes, until cheese is melted and bubbly.
Drizzle with balsamic glaze and garnish with remaining basil and a sprinkle of pepper. Serve warm.

Notes

For added flavor, drizzle with pesto or add red pepper flakes before serving.
Pairs well with quinoa, salad, or grilled bread.
To make vegan, use plant-based mozzarella and balsamic glaze without honey.