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Grilled Caprese-Stuffed Zucchini Boats
Grilled Caprese-Stuffed Zucchini Boats
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Grilled stuffed zucchinis paired with Caprese salad, finished with balsamic drizzle - a delightful summer side dish.
Ingredients:
  • 1 cup grape tomatoes, quartered
  • 2 cloves garlic, finely minced
  • 2/3 cup (3 ounces) fresh mozzarella cheese, cut into small cubes
  • 1/4 cup freshly grated parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 5 to 6 large fresh basil leaves, sliced into thin ribbons, plus 2 to 3 leaves for garnish
  • 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 (8 to 10-inch) zucchinis
  • 1 tablespoon balsamic vinegar, optional
Instructions:
  • Preheat the grill: For a gas grill, set it to 350°F. For a charcoal grill, ensure it is hot enough to hold your hand a few inches above the grate for 4 to 5 seconds.
  • Prepare the caprese stuffing by combining tomatoes, garlic, mozzarella, parmesan, Italian seasoning, basil, 1/4 cup of extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Let it marinate as you get the zucchini ready.
  • Prepare the zucchini for grilling by slicing them in half lengthwise. Keep the ends intact. Remove the seeds using a metal spoon. Brush the inside with 1 tablespoon of extra virgin olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, if desired.
  • Grill the zucchini: Place zucchini halves cut side-down on the grill and cook with the lid closed for 5 to 10 minutes, until browned and slightly softened. Avoid overcooking. Transfer the grilled zucchini skin side-down onto a dish using tongs.
  • Fill each zucchini with the delicious caprese stuffing.
  • Place the stuffed zucchini back on the grill, skin side-down, and close the lid. Grill for 5 to 10 minutes until the mozzarella is melted, checking for doneness after 5 minutes.
  • For a delectable finish, generously drizzle the zucchini boats with balsamic vinegar and top with more freshly chopped basil, if desired, before serving warm.

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