There’s no better way to make a pretty presentation at the dinner table then with this recipe. Grilled Caprese Stacks with Zucchini feature some of summer’s most beloved vegetables: tomatoes, zucchini, and basil. And the additional ingredients add extra flavor and flair. And the best part is that this scene-stealing side dish is super healthy. Zucchini is an excellent source of copper and manganese, tomatoes are an excellent source of biotin, molybdenum, and vitamins C and K, and basil is an excellent source of manganese and vitamin K. This dish is Instagram-worthy.
Grilled Caprese Stacks with Zucchini
- 2 zucchini, each cut into 12 diagonal slices
- Cooking spray
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 4 heirloom tomatoes, each cut into 6 slices
- 3 ounces fresh mozzarella cheese, cut into 16 slices
- 16 cherry tomatoes, halved
- Fresh basil leaves
Preheat grill to medium-high heat. Lightly spray both sides of zucchini slices with cooking spray. Sprinkle with one half of the salt and one half of the black pepper. Place on grill. Grill for 4 minutes. Turn slices over and grill for another 4 minutes.
In a small bowl, whisk olive oil, garlic, balsamic, remaining salt, and remaining black pepper. Set aside.
Place 8 tomato slices on a serving platter. Top tomato slices with 1 zucchini slice, 1 tomato slice, and 1 mozzarella slice. Repeat. Top stacks with remaining zucchini slices. Drizzle the olive oil dressing evenly over each stack. Sprinkle the stacks with cherry tomatoes and basil.