Grilled Caprese Stuffed Zucchini Boats

Overhead shot of four Grilled Caprese Zucchini Boats topped with tomatoes, pesto, mozzarella and basil on black plate

Grilled Caprese Stuffed Zucchini Boats

You can't go past Grilled Caprese Stuffed Zucchini Boats for an easy, guilt-free summer appetizer. This recipe is fun, highly addictive and just like Italian pizza but without the bread!

Course Appetizers, Sides

Cuisine Italian

Diet Diabetic, Gluten Free

Keyword Grilled zucchini, Grilled zucchini boats, keto stuffed zucchini, low carb grilled vegetables

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 219kcal

Author Abbie Brooks

Ingredients

2 large zucchini squash
2 tablespoons extra virgin olive oil
1/4 cup pesto sauce
2 oz fresh mozzarella
1/2 cup grape tomatoes
1/4 cup grated parmesan cheese
Fresh basil leaves slivered for garnish

US Customary - Metric

Instructions

Preheat grill to 375 degrees Fahrenheit (190c)
Cut ends from zucchini and slice in half lengthwise
Use a spoon to scoop out seeds and make a well
Brush cut side of zucchini with olive oil
Place cut side down on the preheated grill for 10-12 minutes until squash becomes fork tender
Flip zucchini and add pesto, fresh mozzarella, tomatoes and parmesan cheese to wells
Grill until melted, about 3-4 minutes
Remove from grill and garnish with fresh basil slivers

Notes

You can place zucchini on a grill safe pan or foil before topping to keep cheese from dripping into grill

Nutrition