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Grilled Zucchini Caprese

Caprese lends itself to endless variations, including a fresh zucchini caprese if you choose not to grill (or sauté) your squash. I like caprese drizzled with a great Balsamic vinegar and a little bit of olive oil, but you can also use my recipe for Balsamic Vinaigrette -- SEE RECIPE BELOW on blog.
Makes 2 Generous Servings


  • Kosher Salt, Fresh Ground Pepper, Aleppo Pepper (can sub piment d'Espellette or a lesser amount of crushed red pepper)
  • 6 ounces Fresh mozzarella log- sliced thinly
  • 2 Roma tomatoes- sliced thinly
  • 1 Medium zucchini, trimmed and sliced 1/4-inch thick--grilled or sautéed (SEE NOTES)
  • 6 Large fresh basil leaves/torn in half (or use more small leaves)
  • Balsamic vinegar (omit if using vinagrette/recipe below on blog)
  • Extra-virgin olive oil (omit if using vinaigrette/recipe below on blog)


  • Sprinkle all of the sliced mozzarella and sliced tomatoes lightly with kosher salt, freshly ground pepper, and a tiny bit of Aleppo pepper.
  • On a small rectangular platter, layer the tomatoes, mozzarella, basil leaves, and grilled or sautéed zucchini in one or two lines as needed. If using a round or oval platter, create a circle or oval out of the vegetables. (Can sub fresh zucchini or fresh cucumbers or...)
  • Drizzle with balsamic vinegar and olive oil or Balsamic Vinaigrette (recipe below). Serve at room temperature.


TO GRILL ZUCCHINI SLICES:  Preheat outdoor grill or stovetop grill pan to medium-high. Toss zucchini with a tablespoon olive oil, and a generous pinch each kosher salt, freshly ground black pepper, and Aleppo pepper.  Grill for two minutes or until grill marks appear; turn and grill other side until grill marks appear and zucchini is tender.
Copyright:  Alyce Morgan, 2020.  All rights reserved.