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Grilled Zucchini Caprese Stacks

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 15 mins
Total time 35 mins

Serves 8 (serving size: 1 stack)

What a showcase for garden treasures! Tuck extra basil between layers for more flavor.


  • 2 zucchini (about 3/4 pound), each cut diagonally into 12 slices
  • Cooking spray
  • 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

Nutrition Information

  • calories 86
  • fat 6.7 g
  • satfat 2.4 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 8 mg
  • iron 0.0 mg
  • sodium 157 mg
  • calcium 18 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. 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.

  3. Combine oil, glaze, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl, stirring with a whisk.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit