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!
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.
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!