Caprese Zucchini Boats via Yummly Header

5 Ingredient Friday: Caprese Zucchini Boats

I was recently gifted several dozen fresh, home grown tomatoes, and now I’m hustling to use them all in as many fun ways as possible. My first project was these super juicy, fresh zucchini boats filled with mozzarella, tomatoes, garlic, and fresh herbs!

Caprese Zucchini Boats via Yummly

They’re incredibly easy to make and quite tasty too. Ultimately, all you’re doing is chopping up a few ingredients and tossing them into the oven, and the result is a beautiful looking dish capable of holding up it’s own for a light meal or as a great appetizer.

Caprese Zucchini Boats from Yummly

Caprese Zucchini Boats


  • 2 zucchinis, cut in half length-wise
  • 1/2 cup fresh mozzarella cheese, diced
  • 1 cup diced tomatoes
  • fresh basil, slivered
  • 1 clove garlic, minced
  • olive oil
  • salt and pepper to taste


  • Preheat oven to 350°F.
  • Scoop out about 1/2 inch of the center flesh of your zucchini. Put the squash boats on your prepared baking sheet, drizzle them in olive oil, and sprinkle on a bit of salt and pepper. Bake for about 15 minutes (the squash should be slightly soft at the touch).
  • Take your half-baked zucchini out of the oven. Increase the oven heat to 450°F, and while the oven heats up, put your diced mozzarella, tomatoes, and basil into the boats. Add a touch more olive oil, and season with additional salt and pepper.
  • Cook the boats for another 10 or so minutes. When the cheese is very lightly golden brown, your zucchini boats should be done!
 5 Ingredient Friday: Caprese Zucchini Boats Recipes

And here’s a step-by-step photo recap of the cooking process, for the more visual folks!

Step-by-Step Visual for Zucchini Boats


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