Caprese "Salsa" Zucchini with Sea Salt

Cooking Light
Caprese "Salsa" Zucchini with Sea SaltRecipe
Photo: John Autry; Styling: Cindy Barr
For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.
Serves 4 (serving size: about 4 slices)


+ Add To Shopping List
2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 medium zucchini, cut diagonally into 1/2-inch-thick slices
1/3 cup diced tomato
2 ounces sliced fresh mozzarella cheese
3 tablespoons chopped fresh basil
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar


1. Preheat grill pan over medium-high heat. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.

2. Combine tomato, fresh mozzarella cheese, basil, and minced garlic in a bowl. Add olive oil and red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture.

Created date

August 2011

Nutritional Information

Calories 106
Fat 8.1 g
Satfat 2.3 g
Sodium 246 mg