Roasted Zucchini Caprese

I am enjoying my Summer Vacation Safe at Home but in my mind I am lunching poolside in Italy. My plate is filled with this lovely light Roasted Zucchini Caprese and there may be a glass of Pinot Gris involved.

Got Zucchini? I sure hope you do! What an absolutely delicious lunch or side dish for a kebob of steak or shrimp.

Ingredients
  • 2 medium zucchini - look for two that are slender top to bottom for best result - this is not the dish for giant zucchini unless you slice it into rounds
  • Olive oil
  • Fresh mozzarella
  • Ripe tomato slices
  • Fresh basil leaves
  • Italian seasoning
  • Sea salt and black pepper
Instructions
  • Preheat oven or toaster oven to 375 degrees. You could even do this on the grill!
  • Cut zucchini in half lengthwise and arrange in a ceramic baking dish.
  • Layer with overlapping slices of mozzarella, tomato and basil.
  • Drizzle with olive oil, season with Italian seasoning, salt and pepper.
  • Bake until melted and golden, 10 to 12 minutes.

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