If you’ve ever found yourself with an abundance of zucchini, whether from your garden, the farmer’s market, or an overzealous grocery run, this recipe is one of the easiest and most delicious ways to use it up.
As a personal chef who’s cooked for families with all kinds of dietary preferences, I’ve leaned on zucchini boats for years as a flexible, low-carb, and crowd-pleasing meal.
But these Caprese Stuffed Zucchini Boats might just be my favorite version.
They’re fresh, filling, and flavorful, featuring all the beloved ingredients of a classic Caprese salad: juicy cherry tomatoes, creamy mozzarella, and fresh basil. Add in tender roasted zucchini and a drizzle of balsamic glaze, and you have a simple weeknight dish that’s elegant enough to serve to guests, and easy enough for a busy Tuesday night.
Plus, they’re naturally gluten-free, low in carbohydrates, and endlessly customizable. Whether you’re meal prepping, serving picky eaters, or simply craving something light yet satisfying, this recipe checks every box.
Caprese Zucchini Boats with Mozzarella & Tomato
Equipment
- Baking dish (lined with parchment or foil)
- Spoon (for scooping zucchini)
- Mixing bowl
- Knife and cutting board
- Pastry brush (optional, for oil)
Ingredients
- 4 medium zucchini halved lengthwise
- 1 tablespoon olive oil plus more for brushing
- 1½ cups cherry tomatoes halved
- 1¼ cups fresh mozzarella pearls or diced mozzarella
- 1 garlic clove minced
- Salt and pepper to taste
- ¼ cup fresh basil leaves chopped
- Optional: Balsamic glaze for drizzling
Instructions
- Preheat Oven: Preheat to 400°F (200°C). Line a baking dish with parchment or foil.
- Prepare Zucchini: Slice zucchinis in half lengthwise. Use a spoon to scoop out the center, leaving about ¼ inch of flesh around the edges.
- Season & Bake Base: Brush with olive oil and lightly season with salt and pepper. Place in the baking dish cut-side up. Bake for 10–12 minutes.
- Make Filling: In a bowl, mix cherry tomatoes, mozzarella, garlic, olive oil, salt, and pepper.
- Fill & Bake Again: Spoon the mixture evenly into the pre-baked zucchini boats. Return to the oven for another 10–12 minutes, until cheese is melted and zucchini is tender.
- Garnish & Serve: Remove from oven, top with fresh basil, and drizzle with balsamic glaze if desired. Serve warm or at room temperature.
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Notes
- Choose smaller zucchinis for a firmer texture and easier serving.
- Add a pinch of chili flakes or dried oregano for extra flavor.
- Don't overbake - zucchini should be tender but not mushy.
- Use pre-shredded mozzarella if mozzarella pearls aren’t available.
Tips from a Chef’s Kitchen
- Don’t skip the pre-bake. Giving the zucchini a quick head start ensures they aren’t overly watery or undercooked.
- Season in layers. Salt the zucchini shells and the filling separately for best flavor.
- Use small mozzarella pearls if you can find them; they melt evenly and look great for presentation.
- For extra protein, toss in some shredded rotisserie chicken or chopped cooked chickpeas into the filling.
Kid-Friendly Variation
For younger or pickier eaters, keep the flavors mild. Use shredded mozzarella instead of fresh pearls and skip the balsamic glaze. You can also chop everything into smaller pieces so it’s easier to eat and serve the boats alongside some pasta or garlic bread for a more familiar feel.
Kids also enjoy assembling their own; just prep the hollowed zucchini and let them spoon in the cheese and tomato mixture themselves.
Vegan Option
If you’re cooking for vegan guests or following a plant-based diet yourself, it’s easy to adapt these zucchini boats. The key is replacing the mozzarella with a dairy-free alternative. There are some great vegan mozzarella-style cheeses on the market now that melt beautifully. Look for one made with cashew or almond milk for a creamy texture.
You can also get creative and make your filling using crumbled tofu or cashew ricotta. Simply season it with salt, pepper, and a touch of lemon juice to mimic the tang of fresh mozzarella. Nutritional yeast adds a bit of cheesy flavor, too.
Skip the balsamic glaze if it contains honey, or use a vegan-certified version. With the same juicy tomatoes, fresh basil, and tender zucchini as the base, the flavor profile stays bright, summery, and satisfying, no dairy required.
Storage Options
These zucchini boats are best enjoyed fresh out of the oven when the cheese is gooey and the zucchini is tender. But if you have leftovers, don’t worry, they store and reheat beautifully.
Let the boats cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. To reheat, use the oven or a toaster oven at 350°F (175°C) for about 10–12 minutes. This helps maintain the texture and prevents sogginess.
Microwaving is quicker, but the zucchini may become a bit soft. If using the microwave, reheat in 30-second intervals until warmed through.
I don’t recommend freezing these, as the zucchini tends to become watery and lose its structure when thawed. For the best texture and flavor, stick to short-term refrigeration and enjoy them within a few days.
Final Thoughts
Caprese Stuffed Zucchini Boats are one of those recipes that hits the sweet spot: easy, wholesome, and full of fresh flavor. They’re light but satisfying, perfect for summer, and adaptable enough to please just about everyone at the table.
Whether you’re cooking for yourself, your family, or friends, I hope these become a regular in your kitchen. Scroll down for the full recipe card and feel free to customize to your taste.