Caprese Salad-Stuffed Zucchini is a light and refreshing dish that combines the classic flavors of Caprese salad with the versatility of zucchini. Here’s a simple recipe for this delightful dish:
Ingredients:
- 4 medium-sized zucchini
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- Fresh basil leaves, torn
- Balsamic glaze or balsamic reduction, for drizzling
- Extra virgin olive oil
- Salt and black pepper, to taste
Instructions:
1. Preheat the Oven:
– Preheat your oven to 400°F (200°C).
2. Prepare the Zucchini:
– Cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds, creating a hollow center.
3. Season and Roast Zucchini:
– Place the zucchini halves on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast in the preheated oven for about 15-20 minutes or until the zucchini is tender but still holds its shape.
4. Prepare the Caprese Filling:
– In a bowl, combine the halved cherry tomatoes, halved mozzarella balls, and torn fresh basil leaves. Drizzle with a bit of olive oil and season with salt and black pepper. Gently toss to combine.
5. Stuff the Zucchini:
– Once the zucchini halves are roasted, let them cool for a few minutes. Spoon the Caprese salad mixture into the hollowed-out centers of the zucchini.
6. Drizzle with Balsamic Glaze:
– Drizzle balsamic glaze or reduction over the stuffed zucchini for added flavor.
7. Serve:
– Arrange the stuffed zucchini on a serving platter. Optionally, garnish with additional fresh basil leaves.
8. Enjoy:
– Serve your Caprese Salad-Stuffed Zucchini immediately and enjoy this light and flavorful dish!
This recipe is perfect for showcasing the flavors of summer with fresh tomatoes, mozzarella, and basil. It makes for a delicious appetizer or a light side dish. Adjust the quantities based on the number of servings you need.
