Zucchini Caprese Bites (Printable)

Fresh zucchini rounds topped with mozzarella, cherry tomatoes, and basil, finished with balsamic glaze.

# What You'll Need:

→ Vegetables

01 - 2 medium zucchini, sliced into 1/2-inch rounds
02 - 16 cherry tomatoes, halved
03 - 16 small fresh basil leaves or torn to fit

→ Dairy

04 - 16 small fresh mozzarella balls (bocconcini) or 1 large ball sliced into 16 pieces

→ Seasonings

05 - 2 tablespoons extra-virgin olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 2 tablespoons balsamic glaze

# Directions:

01 - Heat oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange zucchini slices on baking sheet, brush both sides lightly with olive oil, then season with salt and pepper.
03 - Bake for 8 to 10 minutes until tender yet firm. Remove and let cool slightly.
04 - Top each zucchini round with a piece of mozzarella and a basil leaf, then add a cherry tomato half cut side down.
05 - Drizzle balsamic glaze over assembled bites just before serving. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They come together in under 30 minutes, making them perfect for last-minute entertaining without the stress.
  • The warm zucchini against cold, creamy mozzarella creates a textural contrast that keeps you reaching for just one more.
  • Your kitchen will smell like an Italian summer, and guests will assume you spent hours preparing.
02 -
  • Don't skip cooling the zucchini slightly before topping—placing cold mozzarella on a hot surface helps it soften without melting into a puddle.
  • The balsamic glaze is non-negotiable; regular vinegar will overpower everything with sharp acidity instead of adding complexity.
03 -
  • Use a mandoline slicer if you have one for perfectly even rounds that cook at the same rate, but a sharp knife works just as well if you're careful.
  • Save the best-looking zucchini rounds for the top layer—they'll show through once assembled and make everything look intentional and lovely.
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