Caprese "Salsa" Zucchini with Sea Salt
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.
Recipe by Cooking Light September 2011
Sort by:
Newest
Newest
Oldest
11/29/2015
Really liked this preparation. I grilled for 5 minutes on each side and it could've used even a couple more minutes as the zucchini was slightly under cooked. Still good though and will definitely make again.
08/03/2013
this recipe was fast, fresh and so delicious. I had the tomato, basil, and zucchini right in my garden. Made it 2 nights in a row.
Read More
07/25/2012
Might go with half a clove next time, but otherwise, this is is simple, easy, cheap and perfect.
Read More
07/18/2012
Simple and fabulous taste !
Read More
05/31/2012
Read More
02/21/2012
Read More
Advertisement