Caprese Zucchini Boats with Mozzarella & Tomato
A light, fresh twist on a classic Italian combo - these zucchini boats are filled with juicy tomatoes, melty mozzarella, and fresh basil. Perfect for a quick dinner, meal prep, or a healthy side dish.
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.
Video
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.