| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 15g | 7g | 12g |
| sugars | fibre | protein | salt |
| 6g | 3g | 10g | 0.45g |
Why I Love American Caprese Stuffed Zucchini Boats with Balsamic and Pesto Drizzle
Our plates are like canvases – they tell the story of who we are, where we come from, and where we want to go. It’s not just about the food we cook, but the memories, ingredients and love we pour into each dish. And so, I want to tell you the story of an American recipe that has made its way into my heart and kitchen: Caprese Stuffed Zucchini Boats with Balsamic and Pesto Drizzle.
A Taste of Home and So Much More
Although this isn’t your typical Afro-Southern dish — the kind I usually associate with my heritage — the Caprese Stuffed Zucchini Boats with Balsamic and Pesto Drizzle feels like comfort food. It’s halfway across the globe, bringing together the freshness of Italy and the hominess of the American South, with the vibrant colours and succulent textures of a carefree, summer day. The beautiful amalgamation of mozzarella, tomato and zucchini reminds me of long summer afternoons spent in the farmer’s markets of Atlanta.
A Recipe that Sings of Artistry
Inspired by the dishes of Daniel Gritzer where he balances the elements of taste meticulously, this dish dances on the palette with a lovely play of acidity, saltiness and richness. The basil provides a fragrant counterpoint to the sweetness and acidity of the tomatoes and balsamic drizzle, while the creaminess of the mozzarella really ties everything together.
And let’s not forget about the pesto! It adds a level of complexity and sophistication that makes this dish a standout. It’s a recipe that is much more than the sum of its parts – and each part is a star in its own right.
The zucchini boats themselves are a joy to prepare, and the finished dish looks like an edible work of art. The hollowed-out zucchinis filled with colourful cherry tomatoes and mozzarella make for an enticing sight. The zesty pesto and the tangy balsamic glaze all come together to create an unforgettable gastronomic experience.
More Than Just a Side Dish
Pair this dish with your favourite grilled chicken or fish for a full-blow dinner, or try it as a side dish with a classic American barbecue spread. But truth be told, these zucchini boats hold their own, and can boldly step forth as the main act. Whoever said that vegetable dishes had to play second fiddle?
This dish is an invitation – an invitation to sit down at the table, to share good food and good conversation, to experience different culinary landmarks, while always carrying with you a taste of home. Enjoy, and may each dish you prepare and savor bring you the comfort and sense of exploration it brings me
What You’ll Need
- 3 large zucchinis
- 1 1/2 cups Cherry tomatoes, sliced in half
- 1 1/2 cups Mozzarella cheese, cubed
- 1/2 cup Fresh basil leaves, finely chopped
- Salt and pepper to taste
- 1/4 cup Olive oil
- 1/2 cup Balsamic vinegar
- 1/2 cup Pesto sauce, prepared
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. As the oven is preheating, slice your large zucchinis in half lengthwise. Use a spoon to hollow out the center of each zucchini half, creating a ‘boat’. Set these aside.
Step Two
In a medium sized bowl, combine your sliced cherry tomatoes, the cubed mozzarella cheese and the chopped basil leaves. Season the mixture liberally with salt and pepper to your liking and then set aside.
Step Three
Brush each of your zucchini boats with a liberal amount of olive oil, making sure to cover all sides. Once they are all oiled, evenly divide your tomato, cheese and basil mixture between the zucchini boats. Arrange them on a baking tray.
Step Four
Place your zucchini boats in the preheated oven and bake for about 25 to 30 minutes. You’re looking for the zucchinis to be soft and the cheese to be bubbly and golden.
Step Five
While your zucchini boats are baking, you can prepare your drizzle. Pour your balsamic vinegar into a small sauce pan and bring it to a simmer over medium heat. Let it simmer until it has reduced by half and has a syrup-like consistency.
Step Six
When your zucchini boats are ready, carefully remove them from the oven. Drizzle each boat evenly with your pesto sauce and then with your balsamic reduction. Serve warm and enjoy!
