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As the summer sun shines brightly, gardens flourish with vibrant vegetables, making it the perfect time to indulge in fresh, seasonal cooking. One dish that embodies the essence of summer is the Mozzarella Basil Stuffed Zucchini Boats. This delightful recipe combines tender zucchini with creamy mozzarella and aromatic basil, creating a meal that is not only visually appealing but also bursting with flavor. The zucchini serves as the perfect vessel for a variety of fillings, making it a versatile choice for both casual family dinners and more elaborate entertaining.

Mozzarella Basil Stuffed Zucchini Boats

Celebrate summer with a delicious twist on a classic dish! Try these Mozzarella Basil Stuffed Zucchini Boats that are bursting with flavor. This recipe showcases tender zucchini filled with creamy mozzarella, fresh tomatoes, and aromatic basil, making it a healthy and satisfying option. Perfect for casual family dinners or festive gatherings, these vibrant boats are not only nutritious but also a feast for the eyes. Enjoy fresh ingredients that enhance taste and support local farmers!
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Ingredients
  

4 medium zucchinis

1 cup fresh mozzarella cheese, shredded

1 cup cherry tomatoes, halved

1/4 cup fresh basil leaves, chopped

1/4 cup olive oil

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1/2 cup breadcrumbs (preferably Italian seasoned)

2 tablespoons grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchinis: Slice the zucchinis in half lengthwise and carefully scoop out the seeds and some flesh with a spoon, creating a hollow boat. Leave about 1/4 inch of the flesh for structure. Place the zucchini halves on a baking sheet.

      Make the Filling: In a mixing bowl, combine the shredded mozzarella, halved cherry tomatoes, chopped basil, minced garlic, salt, black pepper, and red pepper flakes if using. Drizzle the olive oil over the mixture and toss until well combined.

        Stuff the Zucchini Boats: Spoon the mozzarella and tomato filling generously into each zucchini half, packing it tightly.

          Add Breadcrumb Topping: In a separate small bowl, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle the mixture evenly over each stuffed zucchini.

            Bake the Zucchini Boats: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the zucchini is tender, and the tops are golden and bubbly.

              Garnish and Serve: Once cooked, remove from the oven and let cool for a few minutes. Garnish with extra fresh basil leaves before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4