Caprese "Salsa" Zucchini with Sea Salt

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.

Yield: Serves 4 (serving size: about 4 slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Fat: 8.1g
  • Saturated fat: 2.3g
  • Sodium: 246mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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