Ingredients:

  • 4 medium zucchini (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 8 oz fresh mozzarella pearls
  • 1 cup cherry tomatoes, quartered
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chiffonade
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp thick balsamic glaze
  • Fresh basil leaves for garnish

Instructions:

  1. Halve the zucchini lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4-inch (6mm) wall to create a sturdy boat.
  2. Brush the interiors and exteriors of the zucchini boats with olive oil. Sprinkle evenly with salt and pepper.
  3. Arrange boats on a parchment-lined baking sheet and bake at 400°F (200°C) for 10 minutes.
  4. In a small bowl, toss together the mozzarella pearls, quartered cherry tomatoes, and minced garlic.
  5. Fold in the sliced basil and Parmesan cheese, stirring gently.
  6. Spoon the filling mixture generously into each pre-roasted zucchini shell, pressing down slightly.
  7. Return the stuffed boats to the oven for 12–15 minutes until the cheese is bubbling and golden-brown.
  8. Remove from the oven, drizzle with balsamic glaze, and garnish with fresh basil leaves.