| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 287 | 20g | 6g | 15g |
| sugars | fibre | protein | salt |
| 7g | 5g | 14g | 0.75g |
Why I Love American Caprese Stuffed Zucchini Boats with Balsamic, Pesto and Pine Nuts
In my culinary adventures, I have dished out countless recipes, but one that truly stands out in my repertoire is the Caprese Stuffed Zucchini Boats with Balsamic, Pesto and Pine Nuts. This recipe is a wholesome harmonious play of flavors that pays homage to New Orleans’ Creole cuisine while delivering freshness inherent in all Caprese dishes.
An Ode to Italian Flavors
The amalgamation of mozzarella balls, cherry tomatoes, basil leaves, and pesto transports you to the tranquil beaches of Capri, Italy, instantly. As a lover of all things cuisine, I was inspired by Chef Giada De Laurentiis, renowned for her Italian-American culinary prowess. This dish encapsulates the Mediterranean spirit by marrying Italian ingredients within a uniquely American culinary style.
A Versatile Dish
An aspect of the Caprese Stuffed Zucchini Boats with Balsamic, Pesto and Pine Nuts strategy that I find particularly alluring is its versatility. While it is delightful on its own, these zucchini boats can elevate any antipasti spread or serve as a heartening side dish to staple American mains like USDA prime steak or Southern fried chicken. I’ve also paired it with classic pastas like spaghetti alfredo or a simple aglio e olio to maintain the Italian theme.
Take for example Ina Garten’s Lemon Chicken Breasts. Both dishes are characterized by their tangy notes; their pairing creates a symphony of flavors that makes a delightful meal.
The Magic of Zucchini
These zucchini boats are not only delectable but also embody a healthy alternative to carb-packed meals. Zucchini, being low in calories and rich in fiber, is beneficial for digestion and keeps you satiated for longer. Packed with healthy components like fresh mozzarella, basil, and tomatoes, this dish amplifies the nutritional quotient while delivering a taste extravaganza.
I hope you share my love for this magnificent recipe – one that respects Italian roots and celebrates a healthy American cooking style.
What You’ll Need
- 6 medium zucchinis
- 1 1/2 cups of fresh mozzarella balls, halved
- 1 cup of cherry tomatoes, halved
- 1/2 cup of fresh basil leaves, chopped
- 1/2 cup of pesto sauce
- 1/4 cup of balsamic glaze
- 1/4 cup of pine nuts
- 2 tablespoons of olive oil
- Salt and pepper to taste
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit. While the oven is heating up, prep your zucchinis for stuffing. Cut the zucchinis in half lengthwise and scoop out the middles to create boats. Be sure to save the insides for later use.
Step Two
Place the zucchini boats on a baking sheet and drizzle them with olive oil. Sprinkle with salt and pepper to taste. Roast them in the preheated oven for about 15 minutes, or until they start to soften.
Step Three
While the zucchini boats are roasting, prep the stuffing. In a medium bowl, combine the fresh mozzarella balls, cherry tomatoes, and chopped basil. Mix in the pesto sauce and stir until everything is evenly coated.
Step Four
Next, chop up the scooped-out zucchini flesh you set aside earlier and add it to the stuffing mixture. This will add a bit of extra bulk and nutrient value to your stuffing.
Step Five
Once the zucchinis have finished pre-cooking, remove them from the oven. Divide the stuffing evenly among the zucchini boats, spooning it down the center of each boat.
Step Six
Return the stuffed zucchinis to the oven and cook for another 20 minutes, or until the cheese has melted and the tomatoes are soft. While the zucchini boats are cooking, toast the pine nuts in a dry skillet over medium heat – be sure to watch them closely so they don’t burn!
Step Seven
Remove the zucchini boats from the oven and let them cool for a few minutes before serving. Drizzle them with balsamic glaze and sprinkle with the toasted pine nuts. Serve hot and enjoy!
