Zucchini Caprese Bites (Printable Version)

Fresh zucchini rounds with creamy mozzarella, cherry tomatoes, basil, and a balsamic finish.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini, 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. Line a baking sheet with parchment paper.
02 - Arrange zucchini slices on baking sheet. Brush both sides lightly with olive oil and season with salt and pepper.
03 - Bake for 8 to 10 minutes until tender but firm. Remove and allow to cool slightly.
04 - Top each zucchini round with a mozzarella slice and a basil leaf, then add a cherry tomato half, cut side down.
05 - Drizzle balsamic glaze over bites just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They come together in under 30 minutes, making them perfect for last-minute gatherings or when you're tired but want to feel like you tried.
  • The warm zucchini creates a canvas that actually holds the toppings, unlike some bites that fall apart the moment you pick them up.
  • They work hot, warm, or room temperature, which means you can prep them ahead and forget about the oven anxiety.
02 -
  • Don't skip cooling the zucchini slightly—rushing to top them while they're steaming hot will wilt the basil into nothing and the mozzarella will slide off like it's on ice.
  • The balsamic glaze belongs on right before people eat them, otherwise it soaks into the zucchini and makes everything soggy by the time you set the platter down.
03 -
  • Pat the zucchini rounds dry with a paper towel after slicing so they roast instead of steam, which gives you golden edges and better texture.
  • Arrange the baking sheet so all the zucchini is in a single layer touching the hot pan—this is what creates that slight char that makes everything taste better.
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