Zucchini Caprese Bites (Print View)

Fresh zucchini rounds topped with mozzarella, cherry tomatoes, basil, and balsamic glaze for a light appetizer.

# Components:

→ Vegetables

01 - 2 medium zucchinis, sliced into 1/2-inch rounds
02 - 16 cherry tomatoes, halved
03 - 16 small fresh basil leaves, whole or torn

→ Dairy

04 - 16 small fresh mozzarella balls (bocconcini) or 1 large ball sliced into 16 pieces

→ Seasonings

05 - 2 tablespoons extra-virgin olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 2 tablespoons balsamic glaze

# Method:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange the zucchini rounds on the baking sheet, brush both sides lightly with olive oil, and season with salt and pepper.
03 - Bake the zucchini rounds for 8 to 10 minutes until tender but firm. Remove and allow to cool slightly.
04 - Top each zucchini round with a slice of mozzarella and a basil leaf, then place a cherry tomato half, cut side down, on top.
05 - Drizzle balsamic glaze over each bite just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Every bite tastes like summer even in the middle of winter when you need something bright and fresh.
  • Theres no dough to roll or phyllo to fuss with, just simple vegetables doing all the heavy lifting.
  • They look like you spent an hour arranging them but the whole thing comes together faster than most people arrive fashionably late.
02 -
  • Thick zucchini rounds turn into soup and thin ones crisp up like chips, so measure the first one and use it as your guide for the rest.
  • If you add the tomatoes before baking they release all their juice and make everything watery, so always layer after the zucchini comes out of the oven.
03 -
  • Pat the zucchini dry with a towel after you slice it because any extra moisture makes them steam instead of roast and you lose that golden edge.
  • Keep a second bottle of balsamic glaze around because it always runs out faster than you think and plain vinegar does not taste the same.
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