Zucchini Caprese Bites (Printable Version)

Light zucchini bites with mozzarella, cherry tomatoes, basil, and a touch of balsamic glaze.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchini, sliced into 1/2-inch rounds
02 - 16 cherry tomatoes, halved
03 - 16 fresh basil leaves, small or torn to fit

→ Dairy

04 - 16 small fresh mozzarella balls (bocconcini) or 1 large ball sliced into 16 pieces

→ Seasonings

05 - 2 tbsp extra-virgin olive oil
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Garnish

08 - 2 tbsp balsamic glaze

# Method:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange zucchini rounds on the baking sheet. Lightly brush both sides with olive oil and season with sea salt and black pepper.
03 - Bake for 8 to 10 minutes until just tender but still firm. Remove from the oven and allow to cool slightly.
04 - Top each zucchini round with a slice of mozzarella and a basil leaf, then place a cherry tomato half cut side down on top.
05 - Drizzle balsamic glaze over assembled bites just before serving. Serve warm or at room temperature.

# Expert Hints:

01 -
  • They taste like summer but come together in under 30 minutes, no fuss.
  • Each bite is crispy-edged zucchini, creamy cheese, and burst of tomato—a flavor trio that actually works.
  • Impressive enough to serve guests but honest enough for a weeknight snack straight from the pan.
02 -
  • Oversaturated zucchini releases water and turns mushy—pat the slices dry with a paper towel before oiling to keep them firm and roastable.
  • Room temperature cheese matters; cold mozzarella won't soften enough to create that creamy layer, so pull it from the fridge a bit early.
03 -
  • Make the zucchini rounds ahead and refrigerate them; assemble with cheese and tomato just before serving so everything tastes fresh and the basil stays green.
  • If your balsamic glaze is too thin, simmer it in a small pan for a minute to concentrate it, and it'll coat the bites much more dramatically.
Return