Get ready to level up your side dish game with our Caprese Grilled Zucchini recipe. You'll be amazed at how the grill brings out the flavors of this garden-fresh ingredient. And the best part? It only takes a few minutes of hands-on time to create this impressive side dish.
If you're looking for a vegetable side that will make even the most reluctant children excited (or at least willing) to eat their vegetables, this Caprese Grilled Zucchini will become your new go-to dish.
With a quick marinade to infuse your zucchini with flavor, this simple recipe is the perfect way to enjoy summer's bounty. Make it once, and it will become a regular in your rotation.
Ingredients
- Avocado Oil: Use your favorite high heat oil; avocado oil is mine.
- Fresh Basil: Fresh basil is a must!
- Red Wine Vinegar: Apple cider vinegar makes a good substitute, offering a little more tang with a slightly sweeter undertone.
- Lemon Juice: Fresh is best, but bottled will work.
- Salt and Pepper: Always adjust according to your taste preferences!
- Zucchini: Look for medium zucchini that are firm and free of blemishes.
- Fresh Mozzarella: For those looking for a dairy-free option, there are several plant-based mozzarellas that melt beautifully.
- Small Tomato: Feel free to experiment with different types of tomatoes, like cherry or heirloom, depending on what's in season or available to you.
- Balsamic Vinegar: Balsamic glaze is lovely here if you happen to have it on hand.
Tips and Tricks
- Prepping Your Zucchini: The key to perfect zucchini slices is consistency. Don't cut them so thin that they wilt away to nothingness. You want them thick enough to hold up to the toppings.
- Cheese, Please: When it comes to mozzarella, fresh is best. Look for the balls of mozzarella that come in water for that creamy texture that just melts in your mouth. Tearing it by hand rather than cutting gives your dish a rustic look and an even melt.
- A Drizzle to Die For: Balsamic vinegar introduces a tangy sweetness that ties the whole dish together. Want to take it to the next level? Reduce some balsamic vinegar on the stove until it thickens into a glaze for an extra special touch. (You can also buy balsamic glaze.)
- Serving Suggestions: Serve this easy recipe with Mediterranean Chicken, Grilled Chicken Parmesan, or Blackstone Ribeye.
More Zucchini Recipes
- Air Fryer Zucchini: Cheesy and fork-tender, even the pickiest of eaters can't resist this easy side.
- Grilled Zucchini: Simple, delicious, and crowd-pleasing.
- Zucchini Ravioli: A gluten-free twist on classic ravioli using zucchini.
- Zucchini Fritters: Crispy and delicious zucchini fritters are perfect for a hearty or meatless Monday.
Caprese Grilled Zucchini
Ingredients
- 1 tablespoon avocado oil
- 1 tablespoon fresh basil chopped fine
- 1 teaspoon red wine vinegar
- 1 teaspoon lemon juice
- Salt and Pepper
- 1 pound zucchini sliced.
- 2 ounces fresh mozzarella torn
- 1 small tomato seeded and diced
- 1 tablespoon balsamic vinegar
- Fresh basil for garnish
Instructions
- Combine avocado oil, basil red wine vinegar and lemon juice in a small bowl. Season to taste with salt and pepper.
- Place the zucchini in a large ziplock bag or shallow dish. Pour marinade over and let sit at room temperature for 15 minutes.
- Meanwhile, preheat the grill to medium heat. Preheat the oven to 400 degrees.
- Grill zucchini for 2 to 3 minutes per side, until grill marks form.
- Place zucchini on a parchment lined baking sheet. Top with chopped tomato and torn fresh mozzarella. Bake until cheese melts, about 5 minutes. Drizzle with balsamic vinegar and garnish with basil.
Shannon
This is something my whole family would love!