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Caprese Zucchini Boats Recipe

Caprese Zucchini Boats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 139 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 zucchini boats (serves 3 as a light main or 6 as an appetizer) 1x
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

Caprese Zucchini Boats are a fresh and flavorful twist on the classic Caprese salad, featuring tender zucchini halves stuffed with ripe tomatoes, creamy mozzarella, and aromatic basil. This easy-to-make recipe is perfect for a light lunch or summery appetizer, delivering the perfect balance of flavors and a beautiful, colorful presentation at the table.

Ingredients

Units Scale

Zucchini Boats

  • 3 medium zucchini
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Caprese Filling

  • 1 cup cherry tomatoes, halved
  • 3/4 cup fresh mozzarella balls (bocconcini or ciliegine), halved
  • 2 tablespoons fresh basil, chopped

Finishing Touches

  • 2 tablespoons balsamic glaze
  • Extra fresh basil leaves, for garnish

Instructions

  1. Prep the Zucchini: Preheat your oven to 400°F (200°C). Slice each zucchini in half lengthwise and use a spoon to carefully scoop out the center, creating boats. Brush the cut sides and insides with olive oil and sprinkle with salt and pepper.
  2. Arrange the Zucchini: Place the prepared zucchini boats in a baking dish, cut side up, making sure they are stable and don’t tip over.
  3. Fill the Boats: In a small bowl, mix together the halved cherry tomatoes, mozzarella balls, and chopped basil. Spoon this mixture evenly into each zucchini boat, gently pressing it down to fill the cavity.
  4. Bake: Bake the zucchini boats in the preheated oven for 18-22 minutes, or until the zucchini is tender but still holds its shape and the cheese is melted.
  5. Finish and Serve: Drizzle the baked zucchini boats with balsamic glaze and garnish with extra fresh basil leaves. Serve warm or at room temperature for the best flavor.

Notes

  • You can substitute shredded mozzarella for bocconcini if needed.
  • For a richer flavor, add a drizzle of pesto before serving.
  • Be sure not to overbake the zucchini, to keep it from becoming mushy.
  • These are best enjoyed fresh, but leftovers can be stored in an airtight container for up to two days.

Nutrition

  • Serving Size: 1 zucchini boat
  • Calories: 110
  • Sugar: 4g
  • Sodium: 135mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 15mg

Find it online: https://slsrecipes.com/caprese-zucchini-boats-recipe/