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    Home » Recipes » Appetizer Recipes

    Zucchini Boats with Tomato & Mozzarella

    Published: Jul 1, 2014 · Modified: May 17, 2020 by Andrea

    Jump to Recipe

    These Mediterranean Zucchini Boats with Tomato and Mozzarella make a fun vegetarian option perfect to enjoy on warm days.

    These Zucchini boats are a fantastic dish to prepare for any occasion, perfect for a party or barbecue, but just as great for a simple everyday meal or side dish

    All you need to make this easy recipe is 20 minutes and 4 simple ingredients.

    Fresh tomato, mozzarella, and basil, all come together to brighten up the zucchini, which often have a plain taste.

    Zucchini boats are a clever way to enjoy this great veggie, plus they kinda have the same ingredients as pizza. So, I'm pretty sure even your kids will love them.

    Ready in less than 30 min, these Stuffed Zucchini Boats make a super easy and quick weeknight option.

    They can be adapted with what you have on hand, are packed with nutrients, and surprisingly filling too. 

    If you're feeling adventurous, try topping your boats with Parma prosciutto, crispy pancetta, or bacon. They're also really good topped with smoked mackerel or salmon.

    More Summer Recipes To Try:

    Barley Pea Pesto Salad with Grana Padano and Prosciutto

    Vegan Bean and Quinoa Salad

    Authentic Italian Potato Frittata

    Italian Zucchini Boats Mozzarella Tomato Basil The Petite Cook easy quick Recipe
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    5 from 1 vote

    Mediterranean Zucchini Boats

    Prevent your screen from going dark
    These Mediterranean Zucchini Boats with Tomato and Mozzarella make a fun vegetarian option perfect to enjoy on warm days.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Appetizer, Side, Starter
    Cuisine: Italian
    Serving: 4
    Calories: 166kcal
    Author: Andrea Soranidis

    Ingredients

    • 2 medium-large zucchini
    • 6 cherry tomatoes, thickly sliced
    • ½ garlic clove, finely minced
    • 150 g fresh mozzarella, pat dry and finely chopped
    • 1 tablespoon basil leaves, finely chopped
    • 1 tablespoon extra-virgin olive oil
    • freshly cracked sea salt & black pepper, to taste

    Instructions

    • Cut each zucchini in half lenghtwise, then carefully scoop out the center of the zucchini.
    • Place the zucchini in a large pot of lightly salted boiling water and blanch for 2 minutes. Drain and pat dry.
    • Place the cherry tomatoes into a bowl, season with salt and pepper to taste. Add the garlic, basil leaves and half the amount of the extra-virgin olive oil.
    • Arrange the tomato slices nicely on top of the zucchini, leaving some little gaps.
    • Drizzle with the remaining olive oil a baking sheet, place the zucchini on top and bake in a preheated oven to 400°F/200°C for 8-10 mins. Alternatively place them on a hot grill and grill for 3 mins per side.
    • Add the chopped mozzarella between the tomato slices.
    • Place back in the oven under the broiler now, and grill for 2 mins or until mozzarella has melted and gets a nice golden crust.
    • Sprinkle with optional fresh basil leaves and freshly cracked black pepper, and serve
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 166kcal | Carbohydrates: 5g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 246mg | Potassium: 340mg | Fiber: 1g | Sugar: 3g | Vitamin A: 657IU | Vitamin C: 24mg | Calcium: 211mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

    More Appetizer Recipes

    • Baked Purple Sweet Potatoes
    • Mozzarella in Carrozza (Fried Mozzarella Sandwich)
    • Homemade Ricotta Cheese
    • Grissini - Crunchy Italian Breadsticks
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    Comments

    1. kneadwhine says

      June 12, 2015 at 4:33 pm

      Really looking forward to making these this week!

      Reply
      • The Petite Cook says

        June 13, 2015 at 9:13 am

        I love them! It's one of my fav vegetarian recipes 🙂 You can also try with different cheese, feta goes very well too.

        Reply
    2. chef mimi says

      July 01, 2014 at 1:08 pm

      YUM!! They scream summer!

      Reply

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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