Zucchini Caprese Bites (Printable)

Fresh zucchini rounds with mozzarella, cherry tomatoes, basil, and a balsamic glaze for a tasty, healthy starter.

# Ingredient list:

→ Vegetables

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

→ 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

# Step-by-Step Guide:

01 - Heat 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, then season with sea salt and black pepper.
03 - Bake the zucchini for 8 to 10 minutes until tender yet firm. Remove from oven and allow to cool slightly.
04 - Place a slice of mozzarella and a basil leaf atop each zucchini round. Top each with a cherry tomato half, cut side down.
05 - Drizzle balsamic glaze over the assembled bites just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks fancy but comes together faster than ordering takeout, and nobody needs to know how easy it actually was.
  • You get all the bright summer flavors of Caprese without needing a fork, which means more mingling and less cleanup.
02 -
  • Do not skip patting the mozzarella dry, I learned this the hard way when my first batch turned into a puddle of cheese water on the platter.
  • Add the balsamic glaze at the last possible moment or it will soak into the zucchini and lose that beautiful glossy finish.
03 -
  • Use a mandoline or sharp knife to get evenly thick zucchini rounds so they cook uniformly and look polished on the plate.
  • If your basil leaves are large, tear them to fit the zucchini rounds instead of stacking whole leaves that hang over the edges.
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