Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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What a showcase for garden treasures! Tuck extra basil between layers for more flavor.

Laura Zapalowski
Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

hands-on:
15 mins
total:
35 mins
Yield:
Serves 8 (serving size: 1 stack)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

86 calories; fat 6.7g; saturated fat 2.4g; mono fat 2.5g; poly fat 0.5g; protein 3g; carbohydrates 4g; fiber 1g; cholesterol 8mg; sodium 157mg; calcium 18mg.
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