These hasselback caprese zucchini boats are stuffed with juicy tomato slices, gooey mozzarella, and tons of fresh basil for a seasonal veggie side that's LOADED with summer flavors!
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Hasselback Caprese Zucchini Boats

These hasselback caprese zucchini boats are stuffed with juicy tomato slices, gooey mozzarella, and tons of fresh basil for a seasonal veggie side that's LOADED with summer flavors!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 4 medium zucchinis, cut into slices 3/4 down width-wise (not all the way through)
  • 1 teaspoon granulated garlic
  • Salt and pepper to taste
  • 2 medium tomatoes, cut into thin slices
  • 1/2 lb fresh mozzarella cheese, cut into thin slices
  • 3 tablespoons fresh minced basil

Instructions

  1. Brush zucchinis with olive oil and sprinkle with garlic, salt, and pepper to taste. Roast  zucchini at 400F 20-25 minutes or until zucchini is tender.

  2. Remove zucchini from oven and fill slices with tomatoes, mozzarella, and basil. Return zucchini to oven and broil on high an additional 3-5 minutes or until cheese is melted and browned. Serve zucchini immediately and enjoy!