Baked Caprese Boats
These baked zucchini “boats” are a fresh take on classic caprese flavours. Zucchini halves are topped with juicy tomatoes, melted mozzarella, and fragrant basil, then baked until golden and bubbling. Finished with a drizzle of olive oil, they make a perfect vegetarian side or a simple, satisfying main.
How long will it take?
40 minutes
What’s the serving size?
4
What do I need?
- 4 medium zucchini, halved lengthways
- 2 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 3 medium ripe tomatoes, sliced
- 150 g grated mozzarella
- 2 tbsp grated Parmesan
- Small handful of fresh basil leaves
- Extra drizzle of olive oil, to serve
How do I make it?
- Heat oven to 200C.
- Line a baking dish or baking tray with baking paper.
- Scoop out a little of the flesh from each zucchini half to create a shallow “boat” for the toppings. Arrange zucchinis cut side up in the baking dish.
- Drizzle zucchini with olive oil and season with salt and pepper. Bake for 10 minutes.
- Remove from oven and sprinkle with garlic and oregano.
- Top each zucchini half with slices of tomato, then mozzarella. Sprinkle over the Parmesan.
- Return to the oven and bake for 15 minutes, or until the cheese is melted and golden and the zucchini is tender.
- Scatter with fresh basil leaves and finish with a drizzle of olive oil before serving
TOP TIPS
- Avoid soggy zucchini : pre-baking helps remove excess moisture
- Extra flavour : try a splash of balsamic vinegar before serving
- Make it heartier : top with cooked quinoa or lentils before adding mozzarella
- Even cooking : choose zucchini of a similar size so they cook evenly
