Caprese-Stuffed Zucchini Recipe

Name: Caprese-Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large zucchinis, halved lengthwise and seeded; sea salt to taste; freshly ground black pepper to taste; extra-virgin olive oil, or to taste; 2 (1/2 inch thick) slices eggplant; 1 cup cherry tomatoes, quartered; 1 clove garlic, minced; 1 cup fresh basil leaves, divided; 1 teaspoon sea salt; 1/2 teaspoon ground black pepper; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 tablespoon balsamic vinegar

Servings: persons

2 large zucchinis, halved lengthwise and seeded
sea salt to taste
freshly ground black pepper to taste
extra-virgin olive oil, or to taste
2 (1/2 inch thick) slices eggplant
1 cup cherry tomatoes, quartered
1 clove garlic, minced
1 cup fresh basil leaves, divided
1 teaspoon sea salt
1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar

1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2
Season zucchini with sea salt and freshly ground black pepper. Drizzle 2 tablespoons olive oil over the zucchini halves.
3
Bake zucchini in preheated oven until softened, about 10 minutes. Remove to a platter to cool; cut into 2-inch segments, keeping them together to resemble intact halves.
4
Season eggplant slices on both sides with salt and pepper; arrange onto the baking sheet.
5
Bake eggplant for 15 minutes, flip, and continue baking until browned, 15 to 20 minutes more; remove to a cutting board and let cool slightly.
6
Remove and discard skin from eggplant. Chop eggplant flesh and transfer to a large mixing bowl; add tomatoes and garlic.
7
Chop 3/4 cup basil leaves; add to eggplant mixture and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle 3 tablespoons olive oil over the mixture; toss to coat. Spoon the mixture onto the zucchini halves. Drizzle balsamic vinegar and more olive oil over the stuffed zucchini. Tear remaining basil leaves and sprinkle over the zucchinis.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large zucchinis, halved lengthwise and seeded, sea salt to taste, freshly ground black pepper to taste, extra-virgin olive oil, or to taste, and more.

Yes, Caprese-Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caprese-Stuffed Zucchini

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