Zucchini with Mozzarella
Tender zucchini grilled to perfection, then topped with creamy mozzarella, juicy tomatoes, and fresh basil. A quick, healthy, and flavorful Italian-inspired side that’s ready in just 20 minutes.
Equipment
- 1 outdoor grill or grill pan
- 1 Sharp Knife
- 1 Cutting board
- 1 Serving Platter
- 1 basting brush (for oiling zucchini)
Ingredients
- 3 medium zucchini about 1 ½ lbs., cut lengthwise
- 5 campari or similar tomatoes sliced ½-inch thick
- 8 –10 oz fresh mozzarella cheese thinly sliced
- ¼ tsp garlic powder
- 2 tbsp olive oil plus more for drizzling
- ½ tsp kosher salt or to taste
- ½ tsp freshly ground black pepper or to taste
- Fresh basil leaves thinly sliced
- 1 –2 tbsp balsamic glaze optional, for serving
Instructions
- Prepare the Zucchini: Start by washing the zucchini under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel or paper towel. Trim off both ends and carefully slice each zucchini in half lengthwise to create long flat pieces. These wide surfaces will grill more evenly and give you enough space for layering the toppings later.
- Season the Zucchini: Place the zucchini halves on a large tray or cutting board, flesh side up. Using a basting brush (or your hands), lightly coat each piece with a thin layer of olive oil on both sides. Sprinkle garlic powder evenly over the top, followed by kosher salt and freshly ground black pepper. This simple seasoning enhances the natural flavor of zucchini without overpowering the freshness of the toppings.
- Preheat and Prepare the Grill: If you’re using an outdoor gas grill, preheat it to medium heat (about 375–400°F). Make sure the grates are clean to prevent sticking, then lightly oil them using a paper towel dipped in olive oil and held with tongs. If you prefer cooking indoors, you can use a cast-iron grill pan over medium heat. Just be sure to brush the pan lightly with oil to create a non-stick surface.
- Grill the Zucchini: Place the zucchini halves cut side down directly on the hot grill grates. Grill for 3–5 minutes per side, turning carefully with tongs once the underside has nice grill marks. The zucchini should be tender when pierced with a knife but still firm enough to hold its shape—avoid overcooking, as mushy zucchini won’t support the toppings. Cooking time will vary slightly depending on thickness, so keep an eye on them.
- Transfer to a Serving Dish: Once the zucchini are grilled to perfection, remove them from the heat and arrange them cut side up on a large serving platter or tray. This presentation not only looks inviting but also creates a natural “base” for layering the cheese, tomatoes, and herbs.
- Add the Mozzarella: While the zucchini is still slightly warm, layer thin slices of fresh mozzarella on top of each piece.The gentle heat from the zucchini will soften the cheese, allowing it to settle beautifully into the surface. Use enough slices to cover most of the zucchini but leave some green edges visible for a colorful presentation.
- Add the Tomatoes: Next, arrange the tomato slices over the mozzarella in a slightly overlapping pattern. Choose firm but ripe tomatoes so they hold their shape and release just enough juice to add freshness without making the zucchini watery. The vibrant red against the creamy white mozzarella creates an eye-catching caprese-style topping.
- Garnish with Basil and Olive Oil: Sprinkle the zucchini generously with freshly julienned basil leaves. The basil adds a bright herbal aroma that balances the richness of the cheese. Drizzle a little extra olive oil over the top for a silky finish and extra flavor. At this stage, you can also adjust the seasoning by adding a light pinch of salt and pepper if desired.
- Optional Balsamic Drizzle: For added depth and a touch of sweetness, finish with a drizzle of balsamic glaze. This step is optional but highly recommended, as the tangy-sweet glaze complements the grilled zucchini and creamy mozzarella perfectly.
- Slice and Serve: Using a sharp knife, carefully cut the zucchini into smaller portions for serving. This dish can be enjoyed hot off the grill, at room temperature, or even chilled the next day as a refreshing cold side.It pairs wonderfully with grilled meats, pasta, or can stand alone as a light vegetarian main course.
Notes
- Tomato Choice Matters: Campari tomatoes work well, but vine-ripened or cherry tomatoes are also excellent alternatives. Look for firm tomatoes to prevent sogginess.
- Mozzarella Options: Fresh mozzarella in a log or ball works best. Pre-sliced mozzarella can also be used, but thicker slices may take longer to soften.
- Grill Pan Adjustments: If using a grill pan, allow slightly longer cooking times for thicker zucchini. Always oil the pan lightly to avoid sticking.
- Olive Oil Use: Use high-quality extra-virgin olive oil for best flavor. You can adjust the amount depending on taste preferences.
- Serving Temperature: This dish is versatile—it tastes great warm, at room temperature, or even chilled as a refreshing salad.
