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–+ servings
Grilled Caprese stuffed zucchini boats with tomatoes and mozzarella
Clara Whitley

Grilled Caprese Stuffed Zucchini Boats

A vibrant and easy dish perfect for summer, featuring grilled zucchini filled with gooey mozzarella, juicy tomatoes, and fresh basil.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Vegetarian
Cuisine: Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium medium zucchini
  • 2 tablespoons olive oil For drizzling
  • to taste Salt and pepper
For the Filling
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella, diced Vegan mozzarella can be used as an alternative
  • 1/4 cup fresh basil, chopped Plus extra for garnish
  • 2 tablespoons balsamic glaze or reduction
  • optional Italian seasoning For extra flavor

Method
 

Preparation
  1. Slice zucchini down the middle lengthwise and scoop out some of the center to create boats.
  2. Drizzle olive oil over zucchini halves and sprinkle with salt and pepper.
Grilling Zucchini
  1. Preheat the grill to medium-high heat and place zucchini cut-side down on the grates.
  2. Grill for about 5-7 minutes, until tender and grill marks appear.
Making the Filling
  1. In a mixing bowl, combine halved cherry tomatoes, diced mozzarella, chopped basil, balsamic glaze, and season with salt and pepper. Stir gently.
Stuffing the Zucchini
  1. Flip grilled zucchini so cut side is facing up and fill each with the tomato and mozzarella mixture.
  2. Return filled zucchini to the grill and cook for an additional 4-5 minutes until cheese is melted.
Serving
  1. Remove from grill, top with extra basil, and serve.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 10gProtein: 8gFat: 16gSaturated Fat: 6gSodium: 200mgFiber: 3gSugar: 4g

Notes

These zucchini boats can also be baked at 375°F (190°C) for 20-25 minutes if grilling isn't an option. Store leftovers in an airtight container in the fridge for up to two days.

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