Zucchini Caprese Recipes
WARM CAPRESE ZOODLES
Caprese salad meets sauteed zucchini noodles in this super easy dish filled with basil, tomatoes, and gooey cheese. Make sure all your ingredients are ready to go, because this will be ready fast. Take care not to overcook the zucchini noodles to prevent them from becoming mushy. Adjust the basil to your liking.
Provided by France C
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
- Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 15.6 g, Cholesterol 44 mg, Fat 19.4 g, Fiber 3.5 g, Protein 13.6 g, SaturatedFat 9.1 g, Sodium 111.1 mg, Sugar 4.2 g
ZUCCHINI CAPRESE SLIDERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 12 sliders
Number Of Ingredients 10
Steps:
- Heat a grill pan or grill over medium heat.
- Slice each zucchini on the diagonal into 12 slices (24 slices total). Brush one side of each zucchini slice with olive oil and season with salt and pepper. Working in 2 batches, place them oil-side down on the grill pan and cook for 2 minutes. Flip each slice and continue grilling until they have grill marks but are still somewhat firm, about 1 minute. Set aside to cool.
- Slice the mozzarella into 6 slices, then cut each slice in half. Slice each tomato into 6 slices crosswise (12 slices total).
- To make the dressing: Combine the mayonnaise, pesto and vinegar in a small bowl and stir together until well combined.
- To assemble the sliders: Top a slice of grilled zucchini with 1 teaspoon of the dressing. Arrange one of the half-slices of mozzarella on the dressed zucchini slice so that it fits the zucchini. Arrange a slice of tomato on top, followed by a basil leaf. Spread a teaspoon of the dressing on a new slice of zucchini and top the stack as if building a sandwich. Secure the slider with a toothpick. Repeat with the remaining ingredients until you have 12 sliders.
- Arrange the sliders on a platter, drizzle with balsamic glaze and garnish the platter with more basil.
GRILLED ZUCCHINI WITH CAPRESE SALSA
Make and share this Grilled Zucchini With Caprese Salsa recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 11m
Yield 16 slices, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill pan over medium-high heat.
- Arrange zucchini in a single layer in a pan, grill 4 minutes, turning after 2 minutes.
- Combine tomato, mozzerella,basil, and garlic clove in a bowl.
- Add olive oil, and red wine vinegar to tomato mixture, stir gently.
- Divide zucchini evenly among 4 plates.
- Top zucchini with tomato mixture.
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Reviews 2Category Healthy Zucchini Side Dish RecipesRatings 3Calories 87 per serving
- Preheat oven to 400 degrees F. Coat an 8-by-8- or 7-by-10-inch baking dish with cooking spray.
- Arrange squash and tomatoes decoratively, like rows of shingles (some may need to be cut in half), in the prepared dish.
- Combine shallot, 1/4 cup basil, oil, salt and pepper in a small bowl. Spoon the mixture over the vegetables. Sprinkle evenly with mozzarella. Bake until the vegetables are tender and the cheese has melted, about 30 minutes. Sprinkle with the remaining 2 tablespoons basil. Drizzle with balsamic vinegar, if desired.
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- Toast the pine nuts in a skillet on medium low heat for 5 minutes, tossing gently. Then place them in your food processor.
- Toast the cashews in the same skillet for 10 minutes, tossing gently. Then transfer to your food processor.
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