Caprese-Stuffed Zucchini Recipe

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Season zucchini with sea salt and freshly ground black pepper. Drizzle 2 tablespoons olive oil over the zucchini halves.

Bake zucchini in preheated oven until softened about 10 minutes. Remove to a platter to cool; cut into 2-inch segments keeping them together to resemble intact halves.

Season eggplant slices on both sides with salt and pepper; arrange onto the baking sheet.

Bake eggplant for 15 minutes flip and continue baking until browned 15 to 20 minutes more; remove to a cutting board and let cool slightly.

Remove and discard skin from eggplant. Chop eggplant flesh and transfer to a large mixing bowl; add tomatoes and garlic.

Chop 3/4 cup basil leaves; add to eggplant mixture and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle 3 tablespoons olive oil over the mixture; toss to coat. Spoon the mixture onto the zucchini halves. Drizzle balsamic vinegar and more olive oil over the stuffed zucchini. Tear remaining basil leaves and sprinkle over the zucchinis.