Margherita Zucchini Boats

$To make Margherita Zucchini Boats, you will need: - 4 medium zucchinis - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1/4 cup fresh basil, chopped - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper, to taste - Balsamic glaze (for drizzling) You can change up the recipe by adding: - Cooked Italian sausage for protein - Sliced olives for extra flavor - Red pepper flakes for some heat - Grated Parmesan cheese for a savory touch These tools will help you make the recipe: - A sharp knife for slicing the zucchinis - A spoon for scooping out the insides - A mixing bowl for your filling - A baking sheet for cooking the boats - Parchment paper to line your baking sheet {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). Take four medium zucchinis and slice each one in half lengthwise. Use a spoon to scoop out the center. This creates a boat shape. Make sure to keep the scooped-out flesh for later. Set the zucchini halves aside. In a bowl, combine one cup of halved cherry tomatoes and one cup of halved fresh mozzarella balls. Add the reserved zucchini flesh and 1/4 cup of chopped fresh basil. Drizzle two tablespoons of olive oil over the mix. Sprinkle one teaspoon of garlic powder, along with salt and pepper to taste. Toss everything together gently until well mixed. Spoon the filling evenly into each zucchini boat. Make sure to fill them generously. Place the filled boats on a baking sheet lined with parchment paper. Bake them in the oven for 20 to 25 minutes. Look for the zucchinis to be tender and the cheese to be bubbly and golden. Once done, take them out and let them cool for a few minutes. Drizzle with balsamic glaze before serving. Cooking zucchini boats takes about 20 to 25 minutes. Keep an eye on them. If your oven runs hot, check them at 15 minutes. This helps avoid overcooking. You want the zucchini soft but not mushy. The cheese should bubble and turn golden. If you like it crispier, add a few extra minutes. Always adjust to your taste! Serve these zucchini boats warm for the best flavor. They look great on a colorful platter. Garnish with fresh basil leaves for a pop of color. You can pair them with a side salad or garlic bread. This makes a light meal or a fun appetizer. Everyone loves them! For gooey, melted cheese, use fresh mozzarella. It melts beautifully and tastes great. Make sure to cut the cheese into small pieces. This helps it melt evenly. Drizzle a little olive oil over the cheese before baking. This adds extra flavor and keeps it moist. If you want a crispy top, broil the boats for a minute after baking. Just watch closely to avoid burning! Pro Tips Choose Firm Zucchini: Select zucchinis that are firm and free of blemishes for the best texture and flavor. Season Generously: Don’t skimp on the salt and pepper; seasoning enhances the natural flavors of the vegetables. Experiment with Fillings: Feel free to add other ingredients like olives or cooked sausage to the filling for extra flavor. Serve Immediately: These zucchini boats are best enjoyed fresh from the oven while the cheese is gooey and delicious. {{image_2}} You can make Margherita Zucchini Boats even tastier with vegetarian swaps. Add roasted bell peppers or spinach to the filling. These veggies bring extra flavor and color. You can also use different cheeses. Try goat cheese or feta for a tangy twist. If you want, mix in some cooked quinoa for extra protein. This makes the dish heartier and more filling. To make these zucchini boats vegan, swap mozzarella for vegan cheese. Many brands offer great meltable options. You can also skip the cheese and use a rich avocado spread instead. This adds creaminess without dairy. For extra flavor, add nutritional yeast to the filling. It adds a cheesy taste without using real cheese. Want to jazz up your zucchini boats? Try adding a sprinkle of red pepper flakes for heat. Chopped olives can add a briny touch. You can also drizzle a bit of pesto on top for added depth. For a sweeter touch, roasted garlic can be a nice addition. Experiment with different herbs, too! Thyme, oregano, or even parsley can change the whole vibe of the dish. Store your Margherita zucchini boats in an airtight container. They stay fresh for about 3 days in the fridge. Make sure the boats cool down before sealing. This helps keep them from getting soggy. You can freeze these zucchini boats if you want to save some for later. First, let them cool completely. Then, place them in a freezer-safe container or wrap them tightly in plastic wrap. They can last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. To reheat your zucchini boats, preheat your oven to 350°F (175°C). Place the boats on a baking sheet. Bake for about 15-20 minutes. This warms them evenly. If you're in a hurry, you can use the microwave. Heat them for 1-2 minutes, but the oven makes them taste better. Just be careful not to overheat them, or the zucchini may get mushy. Yes, you can use other veggies. Bell peppers, eggplant, or even large mushrooms work well. These options add different flavors and textures. Each choice may need slight cooking time changes. Experiment and see what you like best! If you need a mozzarella substitute, try using goat cheese or feta. Both add a nice tang. You can also use dairy-free cheese if you want a vegan option. Just pick a cheese that melts well for the best results. These zucchini boats last about 3 to 5 days in the fridge. Store them in an airtight container. If you want to keep them longer, consider freezing them. Just remember to reheat them well before serving. In this post, we covered all you need for great zucchini boats. We discussed the key ingredients, optional add-ins, and the tools you'll need. I shared simple steps for preparation and baking, plus tips for perfect results. Variations can cater to any diet, and I included storage and reheating options. Now, you can enjoy delicious zucchini boats anytime. Customize them, share them, or store them for later. Experiment and make this dish your own!$

Delicious zucchini boats filled with cherry tomatoes, mozzarella, and fresh basil.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 medium zucchinis
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1/4 cup fresh basil, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
to taste salt and pepper
for drizzling balsamic glaze

Instructions

Preheat your oven to 375°F (190°C).
Slice each zucchini in half lengthwise and scoop out the center using a spoon, creating a boat-like shape. Reserve the flesh for later use.
In a mixing bowl, combine the cherry tomatoes, mozzarella balls, chopped basil, and the reserved zucchini flesh. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss gently to combine.
Spoon the tomato and mozzarella mixture evenly into each zucchini boat, filling them generously.
Place the filled zucchini boats on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbling and slightly golden.
Remove from the oven and let them cool for a few minutes. Drizzle with balsamic glaze before serving.

Notes

Arrange the zucchini boats on a colorful platter, garnish with extra fresh basil leaves, and serve warm as an appetizer or light main dish.

Keyword appetizer, vegetarian, zucchini