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Italian Zucchini Boats Mozzarella Tomato Basil The Petite Cook easy quick Recipe

Mediterranean Zucchini Boats

Course: Appetizer, Side, Starter
Cuisine: Italian
Keyword: courgette, gluten-free, italian, quick meal, quick side, summer, vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 166kcal
These Mediterranean Zucchini Boats with Tomato and Mozzarella make a fun vegetarian option perfect to enjoy on warm days.
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  • 2 medium-large zucchini
  • 6 cherry tomatoes thickly sliced
  • 1/2 garlic clove finely minced
  • 150 g fresh mozzarella pat dry and finely chopped
  • 1 tbsp basil leaves finely chopped
  • 1 tbsp extra-virgin olive oil
  • freshly cracked sea salt & black pepper to taste


  • 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


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