Zucchini Caprese Bites (Printable)

Fresh zucchini rounds with mozzarella, cherry tomatoes, basil, and balsamic glaze create a tasty appetizer.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini, 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:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange zucchini slices on the baking sheet, brush both sides lightly with olive oil, and season with sea salt and black pepper.
03 - Bake 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 basil leaf, then place a cherry tomato half on top, cut side down.
05 - Drizzle balsamic glaze over each bite just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They come together in under 25 minutes and still feel like you're showing off a little.
  • A healthy appetizer that doesn't taste like punishment, and people always ask for the recipe.
  • Naturally vegetarian and gluten-free without any fussy substitutions.
02 -
  • Zucchini releases a lot of water when it sits, so assemble these right before serving unless you want soggy bites.
  • If your baked zucchini are mushy, you've gone over 10 minutes—set a timer next time because even 2 minutes makes the difference.
03 -
  • Don't skip the parchment paper—it keeps the zucchini from sticking and makes the bottoms golden instead of wet.
  • Buy fresh mozzarella the day you're making these because it hardens quickly and loses that creamy texture.
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