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Caprese-Stuffed Zucchini Recipe

Recipe by:

"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!"

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook40 m
Ready In1 h

1Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2Season zucchini with sea salt and freshly ground black pepper. Drizzle 2 tablespoons olive oil over the zucchini halves.
3Bake 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.
4Season eggplant slices on both sides with salt and pepper; arrange onto the baking sheet.
5Bake eggplant for 15 minutes, flip, and continue baking until browned, 15 to 20 minutes more; remove to a cutting board and let cool slightly.
6Remove and discard skin from eggplant. Chop eggplant flesh and transfer to a large mixing bowl; add tomatoes and garlic.
7Chop 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.

Footnotes

Cook's Notes:
I baked an entire eggplant, used two slices for this appetizer, and then used the rest to make my favorite grilled skirt steak salad!
Do not discard zucchini seeds; put them in a sealed container, and you can freeze to use for soups, frittata, or other dishes.

Ingredients