How to prepare and create the best Caprese Salad stuffed Zucchini Boats ever.
Best Caprese Salad stuffed Zucchini Boats
What a super easy and cheap salad with stuffed Zucchini boats! Try it and be amazed!
Ingredients:
For the zucchini:
- 3 medium zucchini
- Olive oil, for brushing
- Salt and pepper, for sprinkling
- 1/2 cup low sodium vegetable broth
- 1/2 cup dry couscous
- 1 large clove garlic, minced
- 1 cup halved cherry tomatoes
- 1/2 cup chopped fresh basil, divided
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3/4 to 1 cup shredded mozzarella cheese
- Balsamic glaze, for drizzling
Instruction How to make the best Caprese Salad stuffed Zucchini Boats ever:
For the zucchini:
- Steps:
- 1. Preheat the oven to 400ºF.
- 2. Slice the zucchini in half lengthwise, then use a spoon or melon baller to hollow out the centers. Discard the flesh or save for another use. Lightly brush the zucchini with olive oil, then place cut side up on a baking dish or sheet. Sprinkle lightly with salt and pepper. Bake for about 20 to 22 minutes, or until tender. Remove from the oven, then turn on the broiler.
- 3. While the zucchini is baking, add the broth to a small saucepan. Bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit for 5 minutes. Fluff the couscous with a fork, then add to a medium bowl and let cool for about 5 minutes.
- 4. To the bowl, add in the garlic, tomatoes, 1/4 cup of the basil, the olive oil, salt, and pepper. Mix to combine.
- 5. Scoop some of the fillings into each of the baked zucchini. Sprinkle the tops evenly with the mozzarella. Return to the oven and broil for about 3 to 5 minutes, until the cheese is melted. Sprinkle with the remaining basil and drizzle generously with balsamic glaze.
For the filling: