Save to Pinterest There's something about summer that makes you want to eat vegetables like they're going out of style. I was standing in my kitchen one afternoon, zucchini from the farmers market piled on the counter, when I realized I'd been making the same roasted sides for weeks. Then I thought about Caprese—that perfect combo of tomato, mozzarella, and basil—and wondered what would happen if I put it on zucchini instead. Twenty minutes later, I had these little bites that tasted like sunshine and actually made vegetables feel like a celebration.
I made these for a dinner party right when my neighbor's garden was overflowing with basil, and she brought over a bottle of good balsamic to try. We stood in the kitchen tasting them warm off the baking sheet, and something about the combination of creamy cheese, tender zucchini, and that sharp-sweet glaze made everyone pause mid-conversation. That's when I knew they belonged in the regular rotation.
Ingredients
- 2 medium zucchini, sliced into 1/2-inch rounds: Consistency matters here—aim for rounds that are thick enough to hold toppings but thin enough to soften in 8 minutes flat.
- 16 cherry tomatoes, halved: The sweetness of cherry tomatoes is what makes this sing, so pick ones that smell fragrant at room temperature.
- Fresh basil leaves (16 small or torn to fit): Tear them by hand just before assembling to keep the flavor bright.
- 16 small fresh mozzarella balls (bocconcini) or 1 large ball, sliced into 16 pieces: Bocconcini stay creamier and don't bleed liquid like larger pieces sometimes do.
- 2 tbsp extra-virgin olive oil: This is worth splurging on because it's the base note of flavor.
- 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper: Season the zucchini aggressively since it needs to carry the whole dish.
- 2 tbsp balsamic glaze: Real balsamic glaze is worth tracking down—the commercial stuff is sweeter and changes the whole taste.
Instructions
- Get your oven ready and prep the pan:
- Heat to 400°F and line your baking sheet with parchment paper so nothing sticks and cleanup is effortless.
- Oil and season the zucchini:
- Brush both sides of your rounds lightly with olive oil, then sprinkle with salt and pepper—this is where the real seasoning happens, so don't skip it.
- Roast until tender:
- Bake for 8 to 10 minutes until the zucchini is soft enough to cut with a fork but still holds its shape. You'll know it's done when it's golden at the edges.
- Cool and compose:
- Let the rounds rest for a minute so they're not too hot to handle. Layer each one with mozzarella, a basil leaf, and a tomato half, cut side down.
- Finish with the glaze:
- Drizzle balsamic glaze right before serving to keep it from soaking into the zucchini. Serve warm or at room temperature, whichever feels right.
Save to Pinterest My daughter brought a friend over after school one day, and these were sitting on the counter. The friend ate four of them without asking what they were, which felt like the highest compliment a zucchini could get. Sometimes the simplest things turn into the moments people remember.
Why Zucchini Works Here
Zucchini is usually the vegetable people tolerate rather than celebrate, but when you roast it, something happens—it develops edges that caramelize and a texture that actually has substance. It becomes a real platform for toppings instead of just filler. The mild flavor also means the mozzarella, tomato, and basil shine without competing with anything.
Making This Your Own
The beauty of this recipe is how flexible it is without ever breaking the Caprese spirit. Rub a cut garlic clove over the zucchini before baking if you want a whisper of garlic in the background. Some people use a thick balsamic reduction instead of glaze, which gives you more control over sweetness. If you're dairy-free, good vegan mozzarella melts beautifully and no one will know the difference.
Serving and Pairing Ideas
These work as an appetizer before a pasta dinner, or you can make them bigger and call it a light lunch. They pair perfectly with crisp Pinot Grigio if you're looking for wine, or cold sparkling water with lemon if you're not. They're best served warm, when the cheese is still soft, but honestly they're delicious at room temperature too if you're prepping ahead.
- Make them a few hours early and reheat gently in a 300°F oven for 3 minutes to soften the cheese again.
- If you're serving a crowd, arrange them on a platter with the glaze drizzled just before guests arrive.
- These freeze surprisingly well before baking—pop them straight from freezer to oven if you need an emergency appetizer.
Save to Pinterest These little bites are proof that healthy food doesn't have to taste like you're punishing yourself. Keep making them until zucchini season ends, then dream about making them again next year.