Grilled Caprese Stuffed Zucchini Boats
Grilled caprese stuffed zucchini boats are easy and delicious. Learn to fill zucchinis with pesto, cheese and tomatoes to make the perfect dish.
Servings: 4
Ingredients
- 4 zucchinis
- 2 tbsp olive oil
- 4 tbsp basil pesto
- 1 cup shredded mozzarella
- 16 cherry tomatoes sliced in half
Instructions
- 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 1/2 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.
Notes
- 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.
Nutrition
Calories: 249kcal | Carbohydrates: 11g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 339mg | Potassium: 681mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1216IU | Vitamin C: 51mg | Calcium: 204mg | Iron: 1mg