2 zucchini (about 3/4 pound), each cut diagonally into 12 slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze
1 garlic clove, minced
4 heirloom tomatoes, each cut into 6 (1/4-inch-thick) slices
3 ounces fresh mozzarella cheese, cut into 16 slices
16 cherry tomatoes, halved
Fresh basil leaves
How to Make It
Preheat grill to medium-high heat.
Coat both sides of zucchini with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange on grill; grill 4 minutes on each side.
Combine oil, glaze, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
Arrange 8 tomato slices on a platter; top each with 1 zucchini slice, 1 tomato slice, and 1 cheese slice. Top each stack with 1 zucchini slice, 1 tomato slice, 1 cheese slice, and 1 zucchini slice. Drizzle balsamic dressing evenly over stacks; sprinkle with cherry tomatoes and basil.
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These went over very well, and zucchini isn't exactly a favorite around my house. I used a grilling basket so I wouldn't lose any zucchini on the grill and it made flipping them easy. The presentation is very nice, though you have to deconstruct them to eat them.
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