How to prepare and create the best Caprese Salad stuffed Zucchini Boats ever.

Best Caprese Salad stuffed Zucchini Boats

Best Caprese Salad stuffed Zucchini Boats

What a super easy and cheap salad with stuffed Zucchini boats! Try it and be amazed!

Ingredients:

For the zucchini:

  • 3 medium zucchini
  • Olive oil, for brushing
  • Salt and pepper, for sprinkling
For the filling:
  • 1/2 cup low sodium vegetable broth
  • 1/2 cup dry couscous
  • 1 large clove garlic, minced
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped fresh basil, divided
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 3/4 to 1 cup shredded mozzarella cheese
  • Balsamic glaze, for drizzling

Instruction How to make the best Caprese Salad stuffed Zucchini Boats ever:

For the zucchini:

    Steps:
  • 1. Preheat the oven to 400ºF.
  • 2. Slice the zucchini in half lengthwise, then use a spoon or melon baller to hollow out the centers. Discard the flesh or save for another use. Lightly brush the zucchini with olive oil, then place cut side up on a baking dish or sheet. Sprinkle lightly with salt and pepper. Bake for about 20 to 22 minutes, or until tender. Remove from the oven, then turn on the broiler.
  • For the filling:

  • 3. While the zucchini is baking, add the broth to a small saucepan. Bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit for 5 minutes. Fluff the couscous with a fork, then add to a medium bowl and let cool for about 5 minutes.
  • 4. To the bowl, add in the garlic, tomatoes, 1/4 cup of the basil, the olive oil, salt, and pepper. Mix to combine.
  • 5. Scoop some of the fillings into each of the baked zucchini. Sprinkle the tops evenly with the mozzarella. Return to the oven and broil for about 3 to 5 minutes, until the cheese is melted. Sprinkle with the remaining basil and drizzle generously with balsamic glaze.