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Zucchini Caprese

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Zucchini Caprese

  • Veg
  • 20 mins
  • Serves 2
  • Easy


How to Make Zucchini Caprese

  1. Take the two sliced pieces of zucchini.
  2. Scoop out the pulp from each side with the help of a spoon.
  3. Put the zucchini shells in a baking dish.
  4. Pour 2 tablespoons of olive oil on top of the shells.
  5. Season the shells with salt and freshly ground black pepper.
  6. Microwave the shells until they are cooked and crispy for at least 3 to 4 minutes.
  7. After they are done, set them aside for assembling.
  8. Take a separate bowl.
  9. Add the zucchini pulp into the bowl.
  10. Slice the cherry tomatoes into half and add them with the zucchini pulp.
  11. Add mozzarella pieces into the bowl as well.
  12. Mix these well.
  13. Now pour 4 tablespoons of olive oil into the bowl.
  14. Mix it up with the zucchini caprese in a way that it reaches all the ingredients.
  15. Add salt and freshly ground black pepper into the bowl and give it another mix.
  16. Take out your presentation dish.
  17. Lay out the baked zucchini shells on the tray.
  18. Using a spoon, take the zucchini caprese and fill it up into the empty shells.
  19. Sprinkle basil leaves on top of the beautiful zucchini caprese and serve these to your guests with utmost style!


  • There is a National Zucchini Bread Day celebrated in Italy every year on the 25th of April.
  • Zucchini did not exist in the U.S until 1920s, by which year it was brought there by the Italians.

Zucchini is plural. Singularly, the vegetable is called a ‘zucchina’.

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