Zucchini Caprese Bites (Printable Version)

Fresh zucchini rounds with mozzarella, cherry tomatoes, basil, and a touch of balsamic glaze.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis, sliced into 1/2-inch rounds
02 - 16 cherry tomatoes, halved
03 - 16 small fresh basil leaves 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

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Place zucchini rounds on the prepared baking sheet, brush both sides lightly with olive oil, and season with salt and pepper.
03 - Bake zucchini rounds for 8 to 10 minutes until tender but firm. Remove and let cool slightly.
04 - Top each zucchini round with a slice of mozzarella and a basil leaf, then add 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 Tips:

01 -
  • They taste like a refined appetizer but come together in the time it takes to heat your oven.
  • You get that satisfying warm-and-cool contrast—tender roasted zucchini with cool, creamy cheese that somehow feels fancy without any fuss.
02 -
  • If your zucchini rounds are wet after slicing, pat them dry with paper towels—excess moisture turns them into mush instead of tender bites.
  • The balsamic glaze matters more than you'd expect; regular balsamic vinegar is thin and sour, but the reduction is syrupy and rich.
03 -
  • Buy zucchini that feel firm and unblemished; soft spots become mushy spots after roasting.
  • If your mozzarella is room temperature when you assemble, it'll melt slightly into the warm zucchini, creating a creamier bite than if it's cold.
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