Caprese Zucchini Boats with Pesto
A delicious, gluten-free dinner of caprese-style zucchini boats with pesto and balsamic glaze.
Ingredients
- 2 large zucchini
- 2 cups basil
- 2 cloves garlic
- 1/2 of a lemon juiced
- 1/3 cup extra-virgin olive oil
- 1/2 cup walnuts
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese or nutritional yeast
- 1/2 cup cherry tomatoes halved
- 1/2 cup fresh mozzarella balls halved
- 1 tsp dried basil
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Slice ends off of zucchinis and slice in half, lengthwise.
- Scoop out some of the center of zucchinis.
- Make pesto in a food processor using the basil, lemon juice, olive oil, walnuts, garlic, salt, pepper, and Parmesan/nutritional yeast.
- Spoon pesto into zucchini boats and add cherry tomatoes, mozzarella, and dried basil.
- Bake for approximately 20-25 minutes, until a knife goes easily into the zucchini and it is tender.
- Drizzle with balsamic glaze, if desired.