Caprese Zucchini Boats by @cleanfoodcrush

35 min
Medium

4 servings

🥒

800 g

Zucchini

🫒

15 ml

Extra-virgin Olive Oil

🧄

6 g

Garlic Cloves

🧂

3 g

Sea Salt

🌶️

0.5 g

Ground Pepper

🧀

340 g

Mozzarella

🍅

600 g

Tomatoes

🌿

8 g

Fresh Basil Leaves

Preparation Steps

  1. Step 1/12

    Position an oven rack in the center and preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.

    🍪sheet pan

  2. Step 2/12

    Halve the 4 medium zucchini lengthwise. Score the cut sides with several shallow diagonal cuts, without cutting all the way through.

    zucchini
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Lightly sprinkle the zucchini with about 1/4 teaspoon sea salt. Rest for 5 to 10 minutes to draw out excess moisture.

    zucchini
    sea salt

  4. Step 4/12

    Blot the zucchini dry with paper towels. Arrange the zucchini halves cut-side up on the lined sheet pan.

    zucchini
    🧻paper towel
    🍪sheet pan

  5. Step 5/12

    Combine 1 tablespoon extra-virgin olive oil and 2 pressed garlic cloves in a small bowl. Brush the garlic oil over all zucchini halves.

    extra-virgin olive oil
    garlic
    zucchini
    🥣small bowl
    🖌️pastry brush

  6. Step 6/12

    Season the zucchini with the remaining sea salt and ground black pepper. Bake for 10 minutes.

    zucchini
    sea salt
    ground black pepper
    🍪sheet pan

  7. Step 7/12

    Slice 12 ounces fresh mozzarella into approximately 2-inch pieces. Slice the 6 small vine-ripened tomatoes.

    fresh mozzarella
    vine-ripened tomatoes
    🔪chef's knife
    🪵cutting board

  8. Step 8/12

    Remove the zucchini from the oven. Top each zucchini half with alternating mozzarella pieces and tomato slices.

    zucchini
    fresh mozzarella
    vine-ripened tomatoes
    🍪sheet pan

  9. Step 9/12

    Bake for 5 minutes, just until the mozzarella melts. Remove from the oven without overbaking the zucchini.

    zucchini
    fresh mozzarella
    vine-ripened tomatoes
    🍪sheet pan

  10. Step 10/12

    Scatter fresh basil leaves over the warm zucchini boats. Serve immediately.

    fresh basil leaves

  11. Step 11/12

    Repeat this pattern until all the zucchini halves are covered.

  12. Step 12/12

    Bake for 5 more minutes, or just until the cheese is melty.

Composition

Ingredients

Types

Vegetables, Fats and Oils, Herbs and Spices, Herbs

Ingredients

Zucchini, Extra-virgin olive oil, Garlic cloves, Sea salt, Ground pepper, Mozzarella, Tomatoes, Fresh basil leaves

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-Carbohydrate, Ketogenic

Calories

225 kcal

Macro nutrients

Protein: 14g, Total Fat: 15g, Saturated Fat: 7g, Carbohydrates: 11g, Dietary Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 315mg, Potassium: 690mg, Sodium: 320mg, Iron: 1.3mg

Vitamins

Vitamin A: 210µg, Vitamin C: 32mg, Vitamin K: 22µg, Folate: 65µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, sheet pan, small bowl, pastry brush, paper towel

Appliances

oven

Type

Type

Type Of Dish

Starter, Side Dish, Main Course

Occasions

Summer, Weeknight Dinner, Barbecue, Potluck

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

Italian, American

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Juicy, Melty, Creamy

Flavors

Fresh, Savory, Garlicky, Herbaceous, Sweet, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool leftovers before refrigerating,Reheat in the oven for best texture), freezer : 1 month (Not recommended because zucchini and fresh mozzarella become watery after thawing,Freeze only if necessary in an airtight container)