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Looking for a light, healthy, and vibrant dish that embraces the essence of summer? Mozzarella Basil Stuffed Zucchini Boats are the perfect solution. This recipe offers a delightful combination of fresh ingredients, making it ideal for a quick weeknight dinner or an impressive dish for a summer gathering. With their colorful presentation and tantalizing flavors, these zucchini boats not only satisfy your taste buds but also provide a nutritious meal that celebrates the bounty of seasonal produce.

Mozzarella Basil Stuffed Zucchini Boats

Discover the perfect summer dish with Mozzarella Basil Stuffed Zucchini Boats. This vibrant and nutritious recipe features fresh zucchini filled with creamy mozzarella, juicy cherry tomatoes, and aromatic basil, making it ideal for a light dinner or a standout dish at gatherings. Easy to prepare and full of flavor, these zucchini boats are not only delicious but also packed with health benefits. Embrace the season’s bounty and enjoy a delightful meal that celebrates fresh ingredients!
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Ingredients
  

4 medium zucchinis

1 cup fresh mozzarella cheese, shredded

1 cup cherry tomatoes, halved

1/4 cup fresh basil leaves, chopped

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional for heat)

1/2 cup Italian-seasoned breadcrumbs

2 tablespoons grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This allows the zucchini to bake perfectly and ensures an even cooking temperature.

    Prepare the Zucchinis: Take each zucchini and slice it in half lengthwise. With a small spoon, carefully scoop out the seeds and some of the flesh to create a cavity—make sure to leave about 1/4 inch of the flesh for stability. Arrange the hollowed zucchini halves on a baking sheet, cut side up.

      Make the Filling: In a large mixing bowl, combine the shredded mozzarella, halved cherry tomatoes, chopped basil, and minced garlic. Season this mixture with sea salt, black pepper, and red pepper flakes if you like it spicy. Drizzle the olive oil over the mixture and toss everything gently until it’s well incorporated.

        Stuff the Zucchini Boats: Using a spoon, generously fill each zucchini half with the mozzarella and tomato mixture, pressing down slightly to pack the filling tightly.

          Add Breadcrumb Topping: In a small bowl, combine the Italian-seasoned breadcrumbs with grated Parmesan cheese. Evenly sprinkle this breadcrumb mixture over the top of each stuffed zucchini for a delightful crunch.

            Bake the Zucchini Boats: Place the prepared baking sheet into the preheated oven. Bake for 25-30 minutes, or until the zucchini is fork-tender and the topping has turned a beautiful golden brown and is bubbling.

              Garnish and Serve: After baking, carefully remove the zucchini boats from the oven and let them cool for about 5 minutes. Garnish with fresh basil leaves for a pop of color and extra flavor before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the stuffed zucchini boats on a large platter, drizzling a bit of extra olive oil around the edge for a rustic touch. Enjoy these vibrant and delicious boats warm, as a delightful appetizer or a light main dish!