Best Caprese Stuffed Zucchini Recipes

CAPRESE-STUFFED ZUCCHINI

Caprese-Stuffed Zucchini image

I just love the summer months and all of the fresh vegetables we have available to us! We are very lucky to have so many farmers that share their harvest with us! This is a great appetizer needing only a few fresh ingredients!

Provided by Cindy Anschutz Barbieri

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 1h

Yield 6

Number Of Ingredients 12

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
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Season zucchini with sea salt and freshly ground black pepper. Drizzle 2 tablespoons olive oil over the zucchini halves.
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.
Season eggplant slices on both sides with salt and pepper; arrange onto the baking sheet.
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.
Remove and discard skin from eggplant. Chop eggplant flesh and transfer to a large mixing bowl; add tomatoes and garlic.
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.

Nutrition Facts : Calories 137.6 calories, Carbohydrate 7.9 g, Fat 11.7 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 361.6 mg, Sugar 3.1 g

SAUSAGE STUFFED ZUCCHINI BOATS WITH CAPRESE SALAD

SAUSAGE STUFFED ZUCCHINI BOATS WITH CAPRESE SALAD image

Yield 4

Number Of Ingredients 11

Ingredients

4 Large Zucchini, halved lengthwise
1 Cup chopped onion
8 oz. Hot Italian Sausage (no casing)
Salt
1.5 Oz. whole grain breadcrumbs
5 oz. Fresh Mozzarella, divided
2.5 tsp. olive oil.
2 Cups cherry tomatoes, halved
1/4 Cup thinly sliced basil
1 tbsp. balsamic vinegar
Fresh ground black pepper.

Steps:

Preheat oven to 350. Scoop out pulp of zucchini, leaving 1/4" shell. Chop pulp, save 2 Cups. Bake Zucchini shells in oven until tender (about 15-20 mins). Remove from oven. Pre-heat oven to 400. In large skillet over medium-high heat (400), add veg. oil. Cook sausage and onion until just cooked. Add zucchini pulp, stir until warmed. Scoop sausage mixture into zucchini boats. In food processor, pulse 2oz of mozzarella, and breadcrumbs. Top boats with mixture. Bake boats on top rack until cheese melts and topping browns. Mix 3 oz of chopped mozzarella, basil, and tomatoes with vinegar. Salt and pepper to taste.