Grilled Caprese Stuffed Zucchini Boats
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
249 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean
Grilled Caprese Stuffed Zucchini Boats
Description
The recipe transforms zucchini by first slicing it lengthwise and grilling the halves until they develop soft flesh with slightly charred edges. After scooping out the centers, each zucchini shell is spread with fragrant basil pesto before layering on shredded mozzarella cheese and fresh cherry tomato halves. Returning the boats to the grill melts the cheese, melding the ingredients into a warm, herbaceous filling.
The combination of smoky, tender zucchini and the creamy, slightly tangy mozzarella enriched by bright pesto and juicy tomatoes creates a balanced dish. Grilling adds a subtle smokiness to the otherwise fresh ingredients, enhancing the overall flavor complexity.
These stuffed zucchini boats work well as a side dish accompanying grilled meats, such as chicken kebabs, or can be served as a vegetarian main course with bread and a salad. The recipe offers flexibility depending on menu context and portion size.
Using either homemade or store-bought pesto will impact freshness and intensity. Leftovers should be stored in an airtight container in the refrigerator and reheated gently in the oven to preserve texture and melt the cheese properly.
Ingredients
- 4 zucchini
- 2 tbsp olive oil
- 4 tbsp basil pesto
- 1 cup mozzarella cheese shredded
- 16 cherry tomato sliced in half
Instructions
- Preheat the grill to medium high. Slice the zucchinis in half lengthwise and brush them on both sides with olive oil.
- Grill for about 5 minutes on each side.
- Remove the zucchinis from the grill. Scoop out the middles and either discard it or save to use in other recipes such as dips or egg scrambles.
- Spread about 1/2 tablespoon pesto into each zucchini half and top with mozzarella and tomatoes.
- Return to the grill and grill for 3 to 5 minutes until the cheese is melted.
Notes
- Homemade or store-bought basil pesto can be used; homemade adds freshness.
- Serve as a side dish alongside grilled meats or as a light vegetarian main with bread and salad.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the oven at 300°F for 15 minutes or until the cheese melts fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 339mg | 14% |
| Potassium | 681mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1216IU | 24% |
| Vitamin C | 51mg | 57% |
| Calcium | 204mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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