Save Last summer my neighbor brought over an armful of zucchini from her garden and I found myself slicing and roasting them every which way. These caprese bites happened by accident when I had leftover cherry tomatoes and tiny mozzarella balls sitting out. They disappeared faster than anything else I made that season.
I served these at a small dinner party when friends dropped by unexpectedly. One person asked if I'd been working on the recipe all afternoon but honestly they took minutes to assemble.
Ingredients
- 2 medium zucchini sliced into 1/2 inch rounds: Look for firm vibrant green squash without soft spots. Thicker slices hold their texture better after roasting.
- 16 cherry tomatoes halved: Sweet cherry or grape tomatoes work best here. Avoid larger tomatoes that'll make the bites top heavy.
- Fresh basil leaves: Tear larger leaves into pieces that fit neatly on each zucchini round.
- 16 small fresh mozzarella balls or 1 large ball sliced into 16 pieces: Bocconcini are perfect but sliced fresh mozzarella works beautifully too. Pat them dry with paper towels to prevent sogginess.
- 2 tbsp extra virgin olive oil: A quality oil really shines here. Save your best finishing oil for drizzling at the end if you have it.
- 1/2 tsp sea salt: Flaky salt adds a nice crunch but regular sea salt works perfectly fine.
- 1/4 tsp freshly ground black pepper: Grind it right before cooking for the brightest flavor.
- 2 tbsp balsamic glaze: Store bought glaze has the perfect consistency. If using reduction cook it down until it coats the back of a spoon.
Instructions
- Get the oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Prep the zucchini:
- Arrange zucchini rounds on the sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
- Roast until tender:
- Bake for 8 to 10 minutes until just tender. They should still hold their shape not be mushy.
- Assemble the bites:
- Top each round with mozzarella then a basil leaf and finally a cherry tomato half cut side down.
- Finish and serve:
- Drizzle with balsamic glaze right before serving. These taste great warm or at room temperature.
Save My friend who swore she hated zucchini ended up eating half the platter. Sometimes the simplest combinations end up being the most surprising.
Making Ahead
You can roast the zucchini up to a day in advance and store them in the fridge. Bring them to room temperature before assembling so the cold cheese doesn't firm up.
Serving Suggestions
These work beautifully as part of an appetizer spread alongside bruschetta or olives. I've also served them as a light lunch with a simple green salad when I want something fresh but satisfying.
Party Planning
Double or triple this recipe easily for crowds. The assembly goes quickly once you have everything prepped. Keep the components separate and let guests build their own if you're feeling casual.
- Set up a little station with bowls of each component
- Provide small tongs or toothpicks for easy grabbing
- Have extra basil on hand because it garnishes beautifully
Save These little bites always make people smile. Something about the combination just works.
Recipe FAQs
- → Can I use vegan cheese instead of mozzarella?
Yes, vegan mozzarella can be substituted easily to accommodate dairy-free dietary preferences without compromising flavor.
- → How do I prevent zucchini from becoming soggy?
Baking zucchini rounds at 400°F for 8-10 minutes helps retain firmness and prevents sogginess by lightly drying the slices before adding toppings.
- → What can I use instead of balsamic glaze?
A balsamic reduction or a simple drizzle of aged balsamic vinegar are great alternatives offering similar sweet and tangy notes.
- → Is there a way to add extra flavor to the zucchini?
Rubbing a cut garlic clove over the zucchini rounds before baking infuses a subtle, savory depth to the base.
- → What drinks pair well with these bites?
Light white wines like Pinot Grigio or sparkling water with lemon perfectly complement the fresh, bright flavors.