Description
Delicious and healthy Caprese Stuffed Zucchini Boats recipe that combines the flavors of caprese salad with tender zucchini for a satisfying main course.
Ingredients
Scale
Zucchini:
- 4 medium zucchini
Filling:
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves (chopped)
- Balsamic glaze (for drizzling)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare zucchini boats: Slice each zucchini in half lengthwise and scoop out the centers. Place on a baking sheet, brush with olive oil, salt, and pepper.
- Make filling: Sauté garlic, add cherry tomatoes, cook until softened. Stir in basil. Fill zucchini boats with tomato mixture.
- Add cheese: Top with mozzarella and Parmesan. Bake until zucchini is tender and cheese is melted and golden.
- Finish and serve: Drizzle with balsamic glaze before serving.
Notes
- For added protein, mix in diced cooked chicken or white beans with the tomato filling.
- Use a mix of heirloom cherry tomatoes for a more colorful presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 210
- Sugar: 5g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg
