Zucchini Caprese Bites (Printable Version)

Zucchini rounds topped with mozzarella, cherry tomatoes, basil, and balsamic glaze for a fresh appetizer.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis, 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 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

# How to Make It:

01 - Set 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 evenly with salt and pepper.
03 - Bake zucchini for 8 to 10 minutes until tender but firm. Remove and allow to cool slightly.
04 - Top each zucchini round with a slice of mozzarella and a fresh basil leaf. Place a cherry tomato half, cut side down, on top.
05 - Drizzle balsamic glaze over assembled bites just before serving. Enjoy warm or at room temperature.

# Expert Advice:

01 -
  • It looks impressive but requires almost no skill, just clean cuts and a hot oven.
  • The zucchini stays firm enough to hold everything without turning into mush.
  • You can prep the rounds ahead and assemble them right before people arrive.
  • Each bite delivers that perfect salty-sweet-tangy balance without feeling heavy.
02 -
  • Overbaking the zucchini turns them limp and watery, so pull them out the moment they're fork-tender.
  • If your mozzarella is too wet, pat it dry with a paper towel or it'll make the zucchini soggy.
  • Assemble these no more than an hour before serving, or the moisture from the tomatoes will start breaking everything down.
03 -
  • Use a mandoline to slice the zucchini if you want perfectly even rounds that cook at the same rate.
  • If your balsamic glaze is too thin, simmer regular balsamic vinegar in a small pan until it reduces by half and thickens.
  • For a little heat, add a tiny pinch of red pepper flakes to the oil before brushing it on the zucchini.
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