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Caprese Stuffed Zucchini Boats

Name: Caprese Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 medium zucchinis (6-8 inches long); 1 cup fresh mozzarella cheese, diced; 1 cup cherry tomatoes, diced; 1/2 cup fresh basil leaves, torn; 2 tbsp balsamic glaze; 2 tbsp extra virgin olive oil; Salt and pepper to taste

Posted on May 26, 2025

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The sun is shining, and your garden is overflowing with zucchini. What better way to celebrate this bounty than with Caprese Stuffed Zucchini Boats? Imagine sinking your teeth into tender zucchini filled with creamy mozzarella, ripe tomatoes, and fragrant basil. Mexican street corn avocado toast The combination of flavors dances on your palate like a summer breeze, promising a meal that’s not only delicious but also fun to prepare.

I remember the first time I made Caprese Stuffed Zucchini Boats. My friends were amazed as I pulled them out of the oven, golden and bubbling. It was a casual summer evening, the perfect backdrop for a dish that feels both elegant and rustic. cowboy caviar stuffed avocados These boats are fantastic for gatherings or a quiet dinner at home; trust me, they’ll steal the show every time.

Why You'll Love This Recipe

The preparation is simple and quick, making it ideal for busy weeknights or relaxed weekends
The flavor explosion from fresh ingredients delights every taste bud
The vibrant colors make it visually appealing, perfect for impressing guests or family
Plus, it’s versatile—serve it as a main dish or a delightful side

I always get rave reviews when I bring these stuffed zucchini to potlucks; everyone wants the recipe!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Medium Zucchini: Look for firm zucchinis without blemishes; they should be about 6-8 inches long for optimal stuffing.
Fresh Mozzarella Cheese: Choose high-quality mozzarella for the best melt and flavor; try using burrata for an extra creamy touch.
Cherry Tomatoes: Opt for sweet cherry tomatoes; their juiciness brings life to the dish.
Fresh Basil: Use vibrant green leaves for a fresh aroma and flavor; tear them rather than chop to keep their essence intact.
Balsamic Glaze: A drizzle adds a tangy sweetness that elevates the dish; store-bought works well but homemade is even better.
Olive Oil: Choose extra virgin olive oil for drizzling; its rich flavor enhances everything beautifully.
Salt and Pepper: Essential seasonings that enhance all the flavors; don’t skip these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures even cooking and helps create that lovely golden top.

Prepare the Zucchini: Cut each zucchini in half lengthwise and scoop out some flesh with a spoon to create boats. This step is crucial—it makes room for all the delicious filling.

Create the Filling: In a mixing bowl, combine diced cherry tomatoes, chopped mozzarella, torn basil leaves, olive oil, salt, and pepper. Stir until everything is coated in oil and seasoning—this will be your flavor-packed treasure.

Stuff those Zucchini Boats!: Generously spoon the filling into each zucchini half. Don’t skimp—imagine you’re packing them full of summer goodness! Place them on a baking sheet lined with parchment paper for easy cleanup.

Bake Until Golden: Slide your stuffed zucchini into the preheated oven and bake for about 25-30 minutes or until they’re tender and golden on top. Keep an eye on them—the aroma will have you wishing you could speed up time.

Add Balsamic Glaze Before Serving: Once out of the oven, drizzle balsamic glaze over each boat while they’re still warm. The contrast of flavors will blow your mind!

Now you have perfectly baked Caprese Stuffed Zucchini Boats that are ready to impress! Serve them warm alongside crusty bread or as part of a light salad dinner. cilantro lime pasta salad.

Enjoy the colorful presentation as much as you savor each bite! These boats are not just food—they’re edible joy wrapped in sunshine-filled memories.

You Must Know

Caprese Stuffed Zucchini Boats are not just delicious; they’re a fantastic way to sneak in healthy veggies
These boats burst with flavors and colors, making them the perfect dish for summer barbecues or cozy family dinners
The aroma of fresh basil and melting mozzarella is simply irresistible

Perfecting the Cooking Process

Start by preheating your oven to 375°F. Hollow out the zucchini, mix the filling, and bake until golden. This order ensures you maximize flavor while keeping the zucchinis tender yet firm.

Serving and storing

Add Your Touch

Feel free to swap fresh mozzarella for goat cheese or add olives for a Mediterranean twist. Personalizing your dish can create a unique flavor profile that suits your taste buds perfectly.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 15 minutes to maintain their delicious texture.

Chef's Helpful Tips

Use small zucchinis for better proportions of stuffing and avoid sogginess
Pre-baking zucchinis for 10 minutes can enhance their texture
Fresh ingredients truly make a difference in flavor, so opt for ripe tomatoes and fragrant basil

I remember the first time I made these Caprese Stuffed Zucchini Boats; my friends devoured them like they were a rare treasure! Their compliments made me feel like a culinary rock star that night.

FAQs

FAQ

Can I use other vegetables instead of zucchini?

Absolutely! Eggplant or bell peppers work great as alternatives for stuffing. grilled miso glazed eggplant.

How do I prevent zucchini from getting mushy?

Pre-bake the zucchini halves briefly before adding fillings to keep them firm during baking.

What can I serve with my stuffed zucchini boats?

For more inspiration, check out this chicken sausages with zucchini recipe.

Pair them with a light salad or some garlic bread for a complete meal experience. For more inspiration, check out this fresh herbed tuna salad recipe.