Save Pin I was scrambling to put together something fresh for unexpected guests when I spotted two lonely zucchini in the crisper drawer. My mind went straight to Caprese salad, but I needed something more fun, something you could pick up with your fingers. Twenty minutes later, these little bites were gone before I even sat down. Now they're my go-to whenever I want to impress without the stress.
The first time I made these for a potluck, someone asked if I catered. I laughed and told them it was just zucchini from the farmers market and whatever mozzarella I had left over. That compliment stuck with me, though. Sometimes the simplest combinations, when treated with a little care, taste like something special.
Ingredients
- Zucchini: Choose firm, medium-sized ones so your rounds are sturdy enough to hold toppings without bending, and slice them evenly so they bake at the same rate.
- Cherry tomatoes: The sweetness of ripe cherry tomatoes is essential here, so give them a gentle squeeze at the store to make sure they have a little give.
- Fresh mozzarella: Bocconcini are perfect for portioning, but if you only have a large ball, just slice it into even pieces and pat them dry with a towel to avoid sogginess.
- Basil: Fresh is non-negotiable, the aroma when it hits the warm zucchini is half the magic, so grab the brightest green bunch you can find.
- Olive oil: A good extra-virgin olive oil makes a difference you can taste, so use something you would happily dip bread into.
- Balsamic glaze: The thick, syrupy kind adds a sweet-tart finish that ties everything together, and a little drizzle goes a long way.
Instructions
- Prep the zucchini:
- Preheat your oven to 400°F and line a baking sheet with parchment. Slice the zucchini into half-inch rounds, brush both sides with olive oil, and season with salt and pepper so every bite has flavor.
- Bake until tender:
- Arrange the rounds in a single layer and bake for 8 to 10 minutes, just until they soften but still hold their shape. Let them cool on the pan for a minute so the toppings don't slide off.
- Assemble the bites:
- Place a piece of mozzarella and a basil leaf on each round, then press a cherry tomato half gently on top, cut side down. The colors should stack up like a little edible rainbow.
- Drizzle and serve:
- Right before serving, drizzle balsamic glaze over the bites in a thin zigzag. Serve them warm or at room temperature, whichever works for your gathering.
Save Pin One summer evening, I brought these to a backyard cookout and watched a toddler carefully pluck the tomato off the top, eat it, then hand the rest back to her mom. Her mom shrugged and ate the zucchini part herself. That is when I realized this recipe works for everyone, even the pickiest eaters find something to love.
Variations You Can Try
If you want a little more depth, rub a cut garlic clove over the zucchini rounds before brushing with oil. For a vegan version, swap in cashew mozzarella or your favorite plant-based cheese. You can also use a balsamic reduction instead of glaze if that is what you have on hand, just simmer balsamic vinegar until it thickens and coats the back of a spoon.
Serving Suggestions
These bites are perfect alongside a chilled Pinot Grigio or sparkling water with a twist of lemon. I have also served them as part of a larger antipasto spread with olives, cured meats, and breadsticks. They hold up well at room temperature, so you can make them ahead and let them sit out while you finish other dishes.
Storage and Make-Ahead Tips
You can bake the zucchini rounds a few hours ahead and store them at room temperature, then assemble and drizzle just before guests arrive. Leftovers keep in the fridge for up to two days, though the zucchini may release a bit of moisture as it sits.
- Reheat gently in a 300°F oven for 5 minutes if you prefer them warm again.
- Store assembled bites in a single layer to prevent the tomatoes from squishing.
- Keep the balsamic glaze separate until the moment you serve to maintain that glossy drizzle.
Save Pin These little bites remind me that good food does not have to be complicated, just thoughtful. I hope they bring as much joy to your table as they have to mine.
Recipe FAQs
- → How do I prepare the zucchini for these bites?
Slice zucchini into 1/2-inch rounds, brush lightly with olive oil, season with salt and pepper, then bake until just tender but not mushy.
- → Can I use a substitute for fresh mozzarella?
Yes, you can use vegan mozzarella or any soft cheese that holds shape well on the zucchini rounds.
- → What is the best way to serve these zucchini bites?
Serve warm or at room temperature. They pair beautifully with a crisp white wine or sparkling water with lemon.
- → Is there a way to enhance the flavor before baking?
Rubbing a cut garlic clove over the zucchini rounds before baking adds a subtle aromatic depth to the bites.
- → What role does balsamic glaze play in this dish?
The balsamic glaze adds a sweet and tangy finish that complements the fresh vegetables and creamy cheese perfectly.