Zucchini Caprese Bites (Printable)

Fresh zucchini rounds layered with mozzarella, cherry tomatoes, basil, and balsamic glaze for a light, tasty bite.

# What You 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

# Step-by-Step Guide:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange zucchini rounds evenly 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 zucchini is tender but retains firmness. Remove from the oven and allow to cool slightly.
04 - On each zucchini round, place a slice of mozzarella and a basil leaf, then top with 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 Advice:

01 -
  • The balsamic glaze transforms simple vegetables into something that feels fancy enough for a dinner party
  • Everything comes together in under half an hour but looks like you spent much longer
  • These disappear faster than any other appetizer I have ever served
02 -
  • Do not skip patting the mozzarella dry. I learned this the hard way and ended up with soggy zucchini that fell apart.
  • Let the zucchini cool for just a couple minutes after baking. If the cheese goes on too early it melts completely and slides right off.
03 -
  • Rub a cut garlic clove over the oiled zucchini before baking for an invisible layer of flavor that everyone notices but cannot place
  • If your balsamic glaze is too thick warm it for 10 seconds in the microwave and it will drizzle perfectly
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