Grilled caprese stuffed zucchini boats are easy and delicious. Learn to fill zucchinis with pesto, cheese and tomatoes to make the perfect dish.
We love grilled vegetables and there are many ways to prepare them as the centerpiece of a vegetarian entrée. Our classic grilled vegetables are always a favorite and, if you're looking for new flavors, you should definitely try our grilled zucchini and grilled asparagus with tahini sauce. Today I'm sharing these delicious stuffed zucchini boats on the grill with you. They're inspired by the classic caprese salad and are true crowd-pleasers!
Table Of Contents:
Why This Recipe Works
- Flavors: The classic caprese combination - mozzarella, tomatoes and basil - works well with many ingredients. If you love this combination as much as I do, check out caprese pizza and caprese chicken as well.
- Easy: While this dish is a total showstopper and really pretty on the table, it's very easy to make and comes together in no time.
- Customizable: Add more toppings according to your tastes and make this recipe your own.
- Zucchini: Make sure the zucchinis are not too big or too small. There is no need to peel them.
- Pesto: You can use my homemade pesto recipe to make your own or simply use store-bought pesto.
- Mozzarella: You can use shredded mozzarella or a ball and tear it into small pieces.
- Tomatoes: Opt for cherry tomatoes since they contain less water and look prettier on the zucchini. Regular chopped tomatoes will release too much water.
How To Make Stuffed Zucchini Boats On The Grill
- Preheat the grill to medium high. You can use either charcoal or a gas grill for this recipe.
- Cut the zucchinis in half lengthwise and brush both sides with olive oil.
- Place the zucchinis cut side down on the grates and close the lid. Grill for 5 minutes on each side.
- Remove the zucchinis from the grill and scoop out the middle where the seeds are. You can either discard them or save them to use in another recipe.
- Spread about ½ tablespoon pesto into each zucchini and top with mozzarella and tomatoes.
- Return to the grill and grill for 3 minutes until the cheese is melted.
There are many ways to put your own spin on this recipe. Here are a few suggestions:
Leftovers and Storage
Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for 15 minutes until the cheese is melted.
I don't recommend freezing these since the zucchini would be mushy and very watery once thawed and reheated.
Frequently Asked Questions
Yes, you can pre-assemble them and grill for 3 to 4 minutes so they're hot and the cheese becomes melty.
There's no need to waste the insides of the zucchini! Be creative. Try adding it to scrambled eggs or mixing it into yogurt for a quick dip.
It's best not to freeze this dish uncooked or cooked because the texture of the zucchini will change and it'll be mushy once thawed.
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Grilled Caprese Stuffed Zucchini Boats
- 4 zucchinis
- 2 tablespoon olive oil
- 4 tbsp basil pesto
- 1 cup shredded mozzarella
- 16 cherry tomatoes sliced in half
- Preheat the grill to medium high. Slice the zucchinis in half lengthwise and brush them on both sides with olive oil.
- Grill for about 5 minutes on each side.
- Remove the zucchinis from the grill. Scoop out the middles and either discard it or save to use in other recipes such as dips or egg scrambles.
- Spread about ½ tablespoon pesto into each zucchini half and top with mozzarella and tomatoes.
- Return to the grill and grill for 3 to 5 minutes until the cheese is melted.
- You can use homemade pesto or store-bought for this recipe.
- Serve these grilled stuffed zucchini boats as a side with chicken kebab or as a main dish with some bread and salad.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for 15 minutes or until the cheese is melted.