Zucchini Caprese Bites (Printable)

Tender zucchini rounds layered with creamy mozzarella, cherry tomatoes, basil, and balsamic glaze in a vibrant appetizer.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchinis, sliced into 1/2-inch rounds
02 - 16 cherry tomatoes, halved
03 - 16 fresh basil leaves, small 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

# How To Make It:

01 - Heat oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange zucchini rounds on the baking sheet, brush both sides lightly with olive oil, and season with salt and pepper.
03 - Bake for 8 to 10 minutes until tender but not mushy. Remove and let cool slightly.
04 - Top each zucchini round with a slice of mozzarella, a basil leaf, and a cherry tomato half, cut side down.
05 - Drizzle balsamic glaze over the bites just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They're ready in 25 minutes, which means you can pull together an impressive appetizer even when guests surprise you.
  • Everyone eats them in two bites, and somehow that makes them feel fancier than they actually are.
  • You can prep them ahead and serve them warm or cold, making your life infinitely easier.
02 -
  • Overcrowding the baking sheet makes zucchini steam instead of roast—give them breathing room.
  • Rub a cut garlic clove over the hot zucchini the second they come out of the oven and it's the difference between good and unforgettable.
03 -
  • If your balsamic glaze is thick and stubborn, warm it gently and it becomes silky and easier to drizzle.
  • Slice your zucchini to the same thickness so everything cooks at the same pace and looks intentional on the plate.
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