Zucchini Caprese Bites (Print out)

Fresh zucchini rounds topped with mozzarella, cherry tomatoes, basil, and balsamic glaze for a light appetizer.

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

# Expert Advice:

01 -
  • These bites look impressive but come together in under half an hour, perfect for when guests text that theyre on their way.
  • The zucchini base keeps things light and fresh, so you can eat a handful without feeling weighed down.
  • Every component shines on its own, but together they create that perfect salty, tangy, creamy balance that makes you reach for just one more.
02 -
  • Do not skip patting the mozzarella dry if youre slicing it yourself. Excess moisture makes everything slide off the zucchini, and Ive watched these tumble onto plates more than once.
  • Bake the zucchini just until tender, not until browned and crispy. Overbaking turns them into little sponges that collapse under the weight of the toppings.
03 -
  • Use a pastry brush to get an even coat of olive oil on every zucchini round. It prevents dry spots and helps them brown evenly.
  • If your balsamic glaze is too thin, reduce it in a small pan over low heat until it thickens enough to cling to a spoon.
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