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Baked Caprese stuffed zucchini boats with melted mozzarella, sliced tomatoes, and basil on a dark slate tray.

Caprese Stuffed Baked Zucchini Boats Recipe

Vibrant, herb-infused Baked Caprese Zucchini Boats combining melted fresh mozzarella, juicy vine tomatoes, and fragrant basil pesto inside tender roasted zucchini shells.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 4 medium fresh zucchinis straight, uniform size
  • - 2 tbsp extra-virgin olive oil
  • - 2 cloves garlic minced
  • - 4 tbsp prepared basil pesto sauce
  • - 2 large ripe vine tomatoes sliced into 1/4-inch rounds
  • - 8 oz 225g fresh mozzarella cheese, sliced into rounds
  • - 1/2 tsp dried oregano or Italian seasoning
  • - Sea salt and freshly cracked black pepper to taste
  • - Fresh whole basil leaves for garnish
  • - 1–2 tbsp high-quality balsamic glaze optional finish

Method
 

Prep:
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut zucchinis in half lengthwise and scoop out centers leaving a 1/4-inch rim.
Pre-Bake:
  1. Stir olive oil and minced garlic together. Brush over the cut sides of the zucchinis and season with salt and pepper. Bake cut-side up for 10–12 minutes.
Stuff:
  1. Remove from oven. Spread 1/2 tablespoon of basil pesto down each zucchini channel. Alternate overlapping slices of fresh mozzarella and tomato along each boat.
Bake & Broil:
  1. Sprinkle with dried oregano. Bake for 10 minutes until cheese melts. Broil on high for 1–2 minutes until golden.
Garnish:
  1. Scatter fresh basil leaves on top and drizzle with balsamic glaze before serving warm.

Notes

For best results, do not skip pre-baking the zucchini shells. Patting the hollowed centers with a paper towel removes excess moisture and prevents sogginess.