Name: Grilled Caprese-Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 teaspoon salt, divided -; 1/2 teaspoon freshly ground black pepper, divided -; 2 (8 to 10-inch) zucchinis -; 1 tablespoon balsamic vinegar, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Caprese-Stuffed Zucchini Boats

1. 1 cup grape tomatoes, quartered -

2. 2 cloves garlic, finely minced -

3. 2/3 cup (3 ounces) fresh mozzarella cheese, cut into small cubes -

4. 1/4 cup freshly grated parmesan cheese -

5. 2 teaspoons dried Italian seasoning -

6. 5 to 6 large fresh basil leaves, sliced into thin ribbons, plus 2 to 3 leaves for garnish -

7. 1/4 cup plus 1 tablespoon extra virgin olive oil, divided -

8. 1 teaspoon salt, divided -

9. 1/2 teaspoon freshly ground black pepper, divided -

10. 2 (8 to 10-inch) zucchinis -

11. 1 tablespoon balsamic vinegar, optional -

How to cook deliciously - Grilled Caprese-Stuffed Zucchini Boats

1. Stage

Preheat the grill: If using a gas grill heat it to 350°F. If using a charcoal grill you want it hot enough so you can hold your hand a couple of inches above the grate for 4 to 5 seconds.

2. Stage

Make the caprese stuffing: In a medium bowl, add the 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. Toss to combine and set aside to marinate while preparing the zucchini.

3. Stage

Prepare the zucchini for the grill: Slice the zucchini in half lengthwise. Do not trim the ends. Use a metal spoon to scoop out the seeds. Brush the hollowed-out zucchini with the remaining 1 tablespoon of extra virgin olive oil. Season them with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, if desired.

4. Stage

Grill the zucchini: Place the zucchini halves cut side-down on the grill. Close the lid and cook for 5 to 10 minutes, checking them after 5 minutes, until browned and slightly softened. You do not want the zucchini to become too charred or overcooked. Use tongs to transfer the zucchini onto a dish skin side-down.

5. Stage

Stuff the zucchini: Fill each zucchini with the caprese stuffing.

6. Stage

Return the zucchini to the grill: Using tongs transfer the stuffed zucchini back onto the grill, skin side-down. Close the lid and grill for 5 to 10 minutes, until the mozzarella is melted. Check for doneness after 5 minutes.

7. Stage

Serve warm: Drizzle the zucchini boats with balsamic vinegar and sprinkle with additional fresh basil, if desired.