Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

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.

Deb Wise
Recipe by Cooking Light September 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: about 4 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

106 calories; fat 8.1g; saturated fat 2.3g; sodium 246mg.
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