Best Zucchini Caprese Recipes

ZUCCHINI CAPRESE SLIDERS

Steps:

• Heat a grill pan or grill over medium heat.
• Slice each zucchini on the diagonal into 12 slices (24 slices total). Brush one side of each zucchini slice with olive oil and season with salt and pepper. Working in 2 batches, place them oil-side down on the grill pan and cook for 2 minutes. Flip each slice and continue grilling until they have grill marks but are still somewhat firm, about 1 minute. Set aside to cool.
• Slice the mozzarella into 6 slices, then cut each slice in half. Slice each tomato into 6 slices crosswise (12 slices total).
• To make the dressing: Combine the mayonnaise, pesto and vinegar in a small bowl and stir together until well combined.
• To assemble the sliders: Top a slice of grilled zucchini with 1 teaspoon of the dressing. Arrange one of the half-slices of mozzarella on the dressed zucchini slice so that it fits the zucchini. Arrange a slice of tomato on top, followed by a basil leaf. Spread a teaspoon of the dressing on a new slice of zucchini and top the stack as if building a sandwich. Secure the slider with a toothpick. Repeat with the remaining ingredients until you have 12 sliders.
• Arrange the sliders on a platter, drizzle with balsamic glaze and garnish the platter with more basil.

CAPRESE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Season zucchini with sea salt and freshly ground black pepper. Drizzle 2 tablespoons olive oil over the zucchini halves.
• Bake zucchini in preheated oven until softened, about 10 minutes. Remove to a platter to cool; cut into 2-inch segments, keeping them together to resemble intact halves.
• Season eggplant slices on both sides with salt and pepper; arrange onto the baking sheet.
• Bake eggplant for 15 minutes, flip, and continue baking until browned, 15 to 20 minutes more; remove to a cutting board and let cool slightly.
• Remove and discard skin from eggplant. Chop eggplant flesh and transfer to a large mixing bowl; add tomatoes and garlic.
• Chop 3/4 cup basil leaves; add to eggplant mixture and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle 3 tablespoons olive oil over the mixture; toss to coat. Spoon the mixture onto the zucchini halves. Drizzle balsamic vinegar and more olive oil over the stuffed zucchini. Tear remaining basil leaves and sprinkle over the zucchinis.

CAPRESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
• Line the muffin cups with the zucchini strips.
• In a large bowl, whisk together the eggs, tomato, milk, salt, and pepper.
• Add a few pieces of mozzarella to each zucchini cup.
• Divide the egg mixture evenly among the cups. Sprinkle the basil on top.
• Bake for 18 minutes, until the edges are slightly browned.
• Enjoy!

ZUCCHINI CAPRESE

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 3 to 5 minutes; season with salt and pepper.
• Stir zucchini and basil into the onion mixture; cook and stir until zucchini is soft, about 5 minutes. Add tomatoes and mozzarella cheese; cook and stir until the cheese melts, about 2 minutes.

SAUSAGE STUFFED ZUCCHINI BOATS WITH CAPRESE SALAD

Steps:

• Preheat oven to 350. Scoop out pulp of zucchini, leaving 1/4" shell. Chop pulp, save 2 Cups. Bake Zucchini shells in oven until tender (about 15-20 mins). Remove from oven. Pre-heat oven to 400. In large skillet over medium-high heat (400), add veg. oil. Cook sausage and onion until just cooked. Add zucchini pulp, stir until warmed. Scoop sausage mixture into zucchini boats. In food processor, pulse 2oz of mozzarella, and breadcrumbs. Top boats with mixture. Bake boats on top rack until cheese melts and topping browns. Mix 3 oz of chopped mozzarella, basil, and tomatoes with vinegar. Salt and pepper to taste.

GRILLED ZUCCHINI WITH CAPRESE SALSA

Steps:

• Preheat grill pan over medium-high heat.
• Arrange zucchini in a single layer in a pan, grill 4 minutes, turning after 2 minutes.
• Combine tomato, mozzerella,basil, and garlic clove in a bowl.
• Add olive oil, and red wine vinegar to tomato mixture, stir gently.
• Divide zucchini evenly among 4 plates.
• Top zucchini with tomato mixture.

GRILLED ZUCCHINI CAPRESE STACKS WITH BASIL VINAIGRETTE

Steps:

• Combine the chopped fresh or frozen basil with the vinaigrette dressing to make the basil vinaigrette. Refrigerate this while you marinate the zucchini so the basil flavor can develop in the dressing. Cut the zucchini into slices, preferably about 3 inches across and 3/4 inch thick. Combine the vinaigrette, dried basil, and Spike Seasoning to make the marinade. Put the zucchini in a Ziploc bag in a single layer, and pour the marinade over it. Let this marinate on the counter for 4 hours (or even all day is fine, if you're not home or just want to do it farther ahead.) When you're ready to cook the zucchini, spray the clean grill grates with oil or non-stick grill spray. Preheat grill to high. Lay the zucchini on the grill and immediately turn grill to medium high. Cook about 5 minutes on the first side (lift one piece of zucchini to see when you have nice grill marks), then rotate each piece and cook 5 minutes more (or until you have nice criss-cross marks.) Turn zucchini pieces over and cook 3-5 minutes more on the second side. (You can stick a fork in one piece to see how tender it is. I like this best when the zucchini is still slightly crisp.) While the zucchini cooks prepare the sliced mozzarella and slice the tomatoes. (I use pre-sliced mozzarella, which makes the pieces all the same size and makes this dish extra easy.) To arrange the stacks, start with a slice of grilled zucchini, add a slice of fresh mozzarella, then add a slice of tomato. Drizzle desired amount of basil vinaigrette over and serve right away. Serve with a little more basil vinaigrette for people to add at the table.

GRILLED ZUCCHINI CAPRESE SANDWICHES

Steps:

• Heat a large grill pan over medium-high heat, or prepare your charcoal grill.
• Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat.
• Arrange zucchini in grill pan or on your grill; cook 2 minutes on each side or until grill marks appear.
• Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
• Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.
• Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan or on foil on the grill until warm.

ZUCCHINI CAPRESE

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 3 to 5 minutes; season with salt and pepper.
• Stir zucchini and basil into the onion mixture; cook and stir until zucchini is soft, about 5 minutes. Add tomatoes and mozzarella cheese; cook and stir until the cheese melts, about 2 minutes.

CAPRESE ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 400°F. Coat an 8-by-8- or 7-by-10-inch baking dish with cooking spray. Arrange squash and tomatoes decoratively, like rows of shingles (some may need to be cut in half), in the prepared dish. Combine shallot, ¼ cup basil, oil, salt and pepper in a small bowl. Spoon the mixture over the vegetables. Sprinkle evenly with mozzarella. Bake until the vegetables are tender and the cheese has melted, about 30 minutes. Sprinkle with the remaining 2 tablespoons basil. Drizzle with balsamic vinegar, if desired.