Caprese Zucchini Boats

Can we never get enough caprese ideas? Try to find straight zucchini as it helps when filling the “boats.” We could only find smaller zucchini (in the photo) andadjusted the amount of ingredients as needed—Barb L.

Serves: 4 (2 boats each)


2 medium zucchini, about 8-10” long, halved lengthwise

2 Tbsp. minced garlic

2 Tbsp. Flying Olive Basil, Garlic, Tuscan Herb, Gremolata, or a Single Varietal of Choice, plus more for topping

1/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup cherry tomatoes, halved (I used multicolored ones)

2 Tbsp. plain bread crumbs

1 ½-2 tsp dried basil

1/4 cup shredded mozzarella or soy milk cheese (shown in photo) and/or 2 Tbsp. shredded Parmesan cheese (or add more mozzarella instead)

Fresh basil for garnishing, cut into thin strips or chopped

Flying Olive Aged, Dark Balsamic such as 18 Yr Traditional or Denissimo, if desired


Position the oven shelf 8 to 10 inches from the broiler element and preheat to 350°F. Line a large baking sheet with parchment paper (this keeps the cheese from sticking to your pan from now to eternity).

After slicing the zucchini top to bottom, scoop out the seeds with a spoon. Place on the prepared pan. In a small bowl, combine the minced garlic, 2 Tbsp. Flying Olive EVOO of Choice, salt, and pepper. Brush the oil mixture onto each zucchini. Arrange the halved cherry tomatoes in the zucchini and sprinkle with bread crumbs and dried basil. Place the zucchini in the oven and bake for 30 minutes.

Remove the zucchini from the oven and sprinkle the tops with mozzarella. Turn the oven to broil and broil for about 3-5 minutes or until the cheese is golden and bubbling.

To Serve:Top the zucchini boats with the remaining Flying Olive Extra Virgin Olive Oil, fresh basil, and Parmesan (or more mozzarella instead). Drizzle with Flying Olive Aged Dark Balsamic, if desired.

Submitted by Barb L.