CAPRESE-STUFFED ZUCCHINI
I just love the summer months and all of the fresh vegetables we have available to us! We are very lucky to have so many farmers that share their harvest with us! This is a great appetizer needing only a few fresh ingredients!
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Season zucchini with sea salt and freshly ground black pepper. Drizzle 2 tablespoons olive oil over the zucchini halves.
- Bake zucchini in preheated oven until softened, about 10 minutes. Remove to a platter to cool; cut into 2-inch segments, keeping them together to resemble intact halves.
- Season eggplant slices on both sides with salt and pepper; arrange onto the baking sheet.
- Bake eggplant for 15 minutes, flip, and continue baking until browned, 15 to 20 minutes more; remove to a cutting board and let cool slightly.
- Remove and discard skin from eggplant. Chop eggplant flesh and transfer to a large mixing bowl; add tomatoes and garlic.
- Chop 3/4 cup basil leaves; add to eggplant mixture and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle 3 tablespoons olive oil over the mixture; toss to coat. Spoon the mixture onto the zucchini halves. Drizzle balsamic vinegar and more olive oil over the stuffed zucchini. Tear remaining basil leaves and sprinkle over the zucchinis.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 7.9 g, Fat 11.7 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 361.6 mg, Sugar 3.1 g
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BD Sohain
[email protected]This recipe is a keeper! I will definitely be making it again.
Usama Ammar
[email protected]This is one of my favorite recipes. It's so simple, yet so delicious.
Dede Weisner
[email protected]This is a great recipe for a summer cookout. It's easy to make and can be served hot or cold.
Gaming Show
[email protected]I love the combination of flavors in this dish. The zucchini, cheese, and tomatoes are a perfect match.
_1oksha1_
[email protected]This is my go-to recipe for stuffed zucchini. It's always a crowd-pleaser.
Kirianna G'b
[email protected]I made this for a potluck and it was a huge hit. Everyone loved it!
Georgenhamuingue Georgenhamuingue
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also healthy and delicious, which is a bonus.
JOHN TANDEMA
[email protected]I'm not a big fan of zucchini, but this recipe changed my mind. The zucchini was so tender and flavorful, and the filling was cheesy and delicious.
Chastity Godfrey
[email protected]I love this recipe because it's so versatile. I've used different types of cheese and vegetables in the filling and it's always turned out great.
Farzaneh Nassiri
[email protected]This is a great recipe for a light and healthy summer meal. The zucchini is cooked to perfection and the filling is flavorful without being too heavy.
pandab guming
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. It's so easy to make and the results are always delicious.
Mitchel Humphrey
[email protected]This dish was a hit with my family! The zucchini were perfectly tender and the filling was flavorful and cheesy.