Caprese stuffed zucchini boats: a fast and tasty recipe that will wow everyone at the dinner table
Who doesn't love a good caprese salad? Tomatoes, mozzarella, and fresh basil is one of the most popular and delicious tastes of summer. These days, the variations of caprese salad are limitless: you can eat it by itself, as a pasta dish, or even on top of a pizza. You can even use it as a stuffing for zucchini boats. And with this tasty recipe we're about to share with you, you'll be able to impress your friends and family when it's your turn to cook dinner. The best part is, you don't even need that many ingredients!
Ingedients:
- 4 medium-sized zucchinis
- 8 oz of mozzarella (cut into small cubes)
- 3 or 4 fresh tomatoes (cut into small cubes)
- a few basil leaves
- olive oil
- 4 spoonfuls of pesto
- salt and pepper to taste
Rinse the zucchini with water, then cut them in half, longwise. Next, put the zucchini halves in a pot of boiling water (with salt) for about 3 minutes. Take them out of the boiling water and let them cool down. Once cooled, empty out a portion of the pulp with a metal spoon. Place the pulp on a cutting board and, with a fork or a knife, cut/smash the pieces together until they resemble a puree. Next, mix the pulp together with the mozzarella, tomatoes, and three spoonfuls of pesto. Add salt for flavor.
Now, take a baking pan and cover it with parchment paper. Place the zucchini boats on top of the parchment paper and then begin to fill them with the caprese stuffing. Next, cut the basil leaves and add them to the top of the stuffing. Last but not least, add a line of olive oil on top of the zucchini boats and place them in the oven (preheated to 180°c or 350°f) for 40 minutes. Take them out of the oven, and serve them to your dinner guests. They will definitely be a hit and everyone will be asking you for the recipe!
