Blackstone Caprese Stuffed Zucchini could be a simple meatless meal or an extra special side dish recipe!

Garden fresh zucchini and tomatoes paired with cheesy goodness, finished with balsamic glaze, and fresh basil.

To me, this dish is what summer dreams are made of 🙂

How to make Blackstone Caprese Stuffed Zucchini

First step is to cut two medium-size zucchini in half lengthwise and scoop out some of the center.

Then preheat your Blackstone or flat top griddle to medium heat.

Add some cooking oil of choice, a pint of cherry or grape tomatoes, kosher salt, pepper, and Italian seasoning.

Cook the tomatoes by themselves for 5 minutes, mixing a few times with your spatulas.

Then add more cooking oil and place the zucchini halves cut side down for another 5 minutes.

And continue to mix the tomatoes a few times.

Flip the zucchini over and season with kosher salt, pepper, and Italian seasoning.

I am using my favorite Blackstone Tuscan Herb seasoning.

Sprinkle mozzarella cheese on the zucchini and cover with a melting dome.

Add balsamic vinegar to the tomatoes and cook both for 2 to 3 more minutes.

Finally, add some ricotta cheese, more kosher salt, pepper, and Italian seasoning to each zucchini and then the tomatoes.

A drizzle of balsamic glaze and fresh chopped basil and it’s time to dig in.

Blackstone Caprese Stuffed Zucchini sure does look stunning, especially for how easy it is to make 🙂

If you like Blackstone Caprese Stuffed Zucchini, you might also like these griddle recipes…

Blackstone Garlic Ranch Zucchini and Tomatoes

Blackstone Griddle Caprese Sliders

And Blackstone Caprese Lavash Flatbreads

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Blackstone Caprese Stuffed Zucchini

Cheri Renee

Blackstone Caprese Stuffed Zucchini is a garden fresh griddle recipe with tomatoes and ricotta cheese, a great side dish or meatless meal!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Servings 2

Calories 156 kcal

Equipment

Blackstone Griddle
Flat Top Grill/ Griddle

Ingredients

2 medium-size zucchini
cooking oil of choice
1 pint cherry or grape tomatoes
kosher salt, pepper, Italian seasoning
1/2 cup shredded mozzarella cheese
2 tablespoons balsamic vinegar
1/2 to 3/4 cup ricotta cheese
balsamic glaze (vinegar section of store or Amazon), fresh chopped basil

Instructions

Cut the zucchini in half lengthwise and scoop out some of the center with a spoon (picture example in post above).
Preheat your griddle to medium. Add cooking oil of choice and the tomatoes, kosher salt, pepper, and Italian seasoning. Cook 5 minutes, mixing a few times.
Add a little more cooking oil to an empty griddle space and place the zucchini halves, cut side down. Cook 5 minutes, continue to mix tomatoes on the griddle.
Flip zucchini over and season with kosher salt, pepper, Italian seasoning, sprinkle mozzarella cheese on the zucchini, and cover with a melting dome. Add balsamic vinegar to tomatoes. Cook zucchini and tomatoes for 2 to 3 more minutes.
Remove and fill each zucchini half with ricotta cheese, a little more kosher salt, pepper, and Italian seasoning, and tomatoes. Drizzle balsamic glaze over top and add fresh basil.

Keyword Blackstone, Caprese, Griddle, Meatless, Recipe, ricotta, Tomaoes, Vegetarian, Zucchini

Visit my other site CooksWellWithOthers.com for even more recipes!

My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!