(Serves 4)
Several of my friends have had good luck growing zucchini and tomatoes this year and have been so thoughtful to share. With my recent bounty, I grilled the zucchini giving them a good char on the edges and filled the hollowed-out center with my all-time favorite flavor combinations – caprese. Tomato, basil, olive oil, balsamic, mozzarella. I would probably eat it on top of just about anything. This is a wonderful late summer side dish that works well with grilled chicken, steak, or fish. Or you could eat two boats and have nothing else… that’s what I often do…
You Will Need:
- 2 medium/large zucchini
- 1 ½ cups cherry or grape tomatoes
- 8-ounce package fresh mozzarella ciliegine
- ¼ cup fresh basil leaves, plus more for topping
- Olive oil
- Balsamic vinegar
- Pinch garlic powder
- Kosher salt and black pepper
- Fresh parsley, for topping (optional)
Instructions:
- Preheat grill.
- Slice the zucchini in half lengthwise. Scoop out the seeds with a spoon.
- Cut the cherry tomatoes in half, place in a mixing bowl.
- Drain (if needed) and dry the mozzarella, cut the cheese balls in half and add to the bowl.
- Chiffonade the basil leaves and add to the bowl. Stir to combine the mixture.
- Drizzle with olive oil until everything is coated (not swimming) in oil. Season with salt and pepper and stir again. Set aside.
- Brush the zucchini boats with olive oil. Season with garlic powder, salt, and pepper.
- Grill the zucchini over medium-high heat for 3-5 minutes on the bottom. Flip and grill another 2-3 minutes. The edges should be charred and the zucchini tender crisp, still able to hold its shape.
- Place the boats on a serving platter. Fill the center with the tomato mixture.
- Drizzle with olive oil and balsamic vinegar.
- Top with more basil and/or fresh parsley and serve.
Summary
Recipe Name
Caprese Stuffed Zucchini Boats
Author Name
Tricia Hewitt-Huckabee
