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