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Serve while hot.
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Caprese Zucchini Boats
Before we know it, it’ll be full-on garden ZUCCHINI + TOMATO SEASON! Do you plant zucchini or tomatoes?
If not, throughout the summer zucchini and tomatoes are in-season and so plentiful that you’ll find them overflowing at the Farmer’s Markets throughout late Summer…that’s if your neighbors don’t leave a bag on your front porch as mine often do here in Utah. 🤗â£
Nothing, I mean nothing compares to the gorgeous flavor of a warm juicy tomato straight off the vine in the summer.
This is the PERFECT recipe for summer, since I’m COMPLETELY OBSESSED with anything Caprese – ohhh please just give me that fresh basil aroma…combined with sweet juicy tomatoes…and creamy melty mozzarella….my love language for sure. ðŸ…🌱🧀
4 servings
Ingredients:
- 4 medium zucchini
- 1 Tbsp extra-virgin olive oil
- 2 fresh garlic cloves, pressed
- sea salt and ground pepper, to taste
- 12 ozs mozzarella, cut into pieces
- 6 small vine-ripened tomatoes, sliced
- fresh basil leaves
Instructions:
Place a rack in the center of your oven and preheat to 375 degrees f.
Halve each zucchini lengthwise and make several thin cuts on diagonally as shown in the video, making sure you don’t go all the way through. This will help them cook faster.
Sprinkle zucchini lightly with salt and set aside for 5-10 minutes. Once zucchini has “sweat” out some moisture, blot with a paper towel. This step helps prevent watery/mushy zucchini.
Arrange your prepared zucchini halves, cut side up, on a parchment paper lined sheet pan.
In a small bowl, combine the oil and garlic. Brush or spritz the zucchini with the oil mixture, then sprinkle with sea salt and pepper. Bake for 10 minutes.
Meanwhile, slice your mozzarella into 2-inch pieces and slice the tomatoes.
Once the zucchini is finished baking, remove from the oven and top with a slice of mozzarella followed by a tomato slice. Repeat this pattern until all the zucchinis are covered, as shown in the photos.
Bake for 5 more minutes, or just until the cheese is nice and melty. Don’t over bake!
Quickly chop the basil and sprinkle your caprese zucchini with it.
Serve while hot.
Enjoy!
â¤ï¸Rachel
Ingredients
- 4 medium zucchini
- 1 Tbsp extra-virgin olive oil
- 2 fresh garlic cloves, pressed
- sea salt and ground pepper, to taste
- 12 ozs mozzarella, cut into pieces
- 6 small vine-ripened tomatoes, sliced
- fresh basil leaves
Instructions
- Place a rack in the center of your oven and preheat to 375 degrees f.
- Halve each zucchini lengthwise and make several thin cuts on diagonally as shown in the video, making sure you don't go all the way through. This will help them cook faster.
- Sprinkle zucchini lightly with salt and set aside for 5-10 minutes. Once zucchini has "sweat" out some moisture, blot with a paper towel. This step helps prevent watery/mushy zucchini.
- Arrange your prepared zucchini halves, cut side up, on a parchment paper lined sheet pan.
- In a small bowl, combine the oil and garlic. Brush or spritz the zucchini with the oil mixture, then sprinkle with sea salt and pepper.
- Bake for 10 minutes.
- Meanwhile, slice your mozzarella into 2-inch pieces and slice the tomatoes.
- Once the zucchini is finished baking, remove from the oven and top with a slice of mozzarella followed by a tomato slice. Repeat this pattern until all the zucchinis are covered, as shown in the photos.
- Bake for 5 more minutes, or just until the cheese is nice and melty. Don't over bake!
- Quickly chop the basil and sprinkle your caprese zucchini with it.
- Serve while hot.
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