Could there be a recipe that is more summery than one that consists of zucchini, grilled ever so simply, tossed with fresh, locally grown tomatoes, baby balls of fresh mozzarella, dressed with olive oil, balsamic vinegar and garnished with basil? I don’t think so. This ‘recipe’ (can it even be called one due to its simplicity?) is everything I want in my late summer produce.
I dub summer 2018 as the summer I fell head over heels in love. In love with caprese salad, that is. 😉 I’ve always enjoyed it just fine, but over the past few months, I’ve become borderline obsessed. Now that it’s August, and the markets are just bursting with bumper crops of tomatoes of all kinds, it’s caprese time 24/7. No lie, I ate it for breakfast last weekend.
To keep my seemingly endless salad obsession fresh, I got slightly creative and paired it with some zucchini and yellow summer squash I had that I quickly roasted with a drizzle of olive oil and a dash of sea salt. You could easily toss the oiled rounds of sliced squash on the grill for 6-8 minutes, but for some reason, tossing them in the oven for a quick roast seemed easier than heating up my grill pan (although the directions below are for grilling). Grilling them would be peak summertime, and something I would absolutely do if I had an actual outdoor grill. Maybe next summer!
Grilled squash is wonderful at room temperature, so I would allow them to cool just slightly before you top them with the sliced tomatoes, mozzarella and basil. Give the whole platter a drizzle of oil, some balsamic glaze (homemade by reducing the vinegar in a pot for 10-15 minutes until thick and sticky), and some extra salt and pepper. I promise, you won’t be sorry!
zucchini, fresh tomatoes + mozzarella.
adapted from NYT Cooking.
1 pound zucchini, sliced into 1/2 inch thick rounds
1 pound tomatoes (roma, campari, anything that looks good)
1/2 pound baby mozzarella balls, halved
1/4 cup fresh basil leaves, chiffonade
drizzle of extra-virgin olive oil
sea salt + black pepper
Heat a grill. Brush zucchini rounds with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and can be pierced with a fork. Alternatively, heat the oven to 450 degrees and roast the zucchini rounds for 10-15 minutes, flipping over once during cooking. Remove from grill or oven and let cool.
On a serving platter, arrange the zucchini. Top with halved cherry tomatoes, baby mozzarella, and basil leaves. Season with sea salt, pepper, drizzle with olive oil and balsamic glaze. Serve immediately.
Serves 4-6 as an appetizer.
*Please use organic ingredients wherever possible*