Tuesday, August 12, 2014
Caprese Stuffed Zucchini Boats
Gabe was making a burger for dinner and I'm not into frozen burgers. I had a few zucchini so I decided to eat healthy.
I scooped out the zucchini with a melon baller and saved the extra zucchini for cookies or bread.
This is a make again. It's easy and very, very good.
The recipe is from Seduction in the Kitchen. Cute name for a blog and agree with her - I have a love affair with food!
1 large zucchini
1 tablespoon olive oil
2 tablespoon balsamic vinegar
1 teaspoon honey
2 tablespoons shredded mozzarella cheese
10-15 fresh basil leaves 10 cherry tomatoes
Fresh cracked pepper
Preheat oven to 350 degrees.
Cut the zucchini in half length wise.
The cut a well out the center portion on the zucchini.Cut a 1/2 inch or more depending on the size of the zucchini down and scoop out the center.
Mix the balsamic and honey in a small bowl and drizzle it in the well of the zucchini. Stuff the well with the mozzarella and depending on the size of the zucchini you may need more cheese.
Add the basil leaves ( which I cut into small slices) on top of the cheese and add the cut up tomatoes and place on top of the cheese.
Drizzle Olive Oil over the zucchini and add the salt and pepper.
Place on a cookie sheet and bake at 350 degrees for 20 minutes. If the zucchini is large it might take longer.