Zucchini Caprese Recipes

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ZUCCHINI CAPRESE SLIDERS



Zucchini Caprese Sliders image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 12 sliders

Number Of Ingredients 10

2 large zucchini
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces fresh mozzarella
2 Roma tomatoes
1/2 cup mayonnaise
3 tablespoons prepared pesto
2 splashes red wine vinegar
12 large fresh basil leaves, plus extra for garnish
Balsamic glaze, for drizzling

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.

WARM CAPRESE ZOODLES



Warm Caprese Zoodles image

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

2 tablespoons olive oil
1 (10 ounce) basket cherry tomatoes, halved
5 medium zucchini, run through a spiralizer
salt and freshly ground black pepper to taste
1 (8 ounce) container mini mozzarella balls, halved
¼ cup fresh basil, cut into thin strips
2 tablespoons balsamic glaze

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

CAPRESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY



Caprese Zucchini-Wrapped Quiche Recipe by Tasty image

Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, milk, salt, pepper, fresh mozzarella cheese, fresh basil

Provided by Isabel Castillo

Categories     Appetizers

Time 30m

Yield 12 zucchini cups

Number Of Ingredients 9

nonstick cooking spray
2 medium zucchinis
6 large eggs
½ cup diced tomato
½ cup milk
salt, to taste
pepper, to taste
½ cup fresh mozzarella cheese, diced
fresh basil, chopped, for sprinkling

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
  • Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
  • Line the muffin cups with the zucchini strips.
  • In a large bowl, whisk together the eggs, tomato, milk, salt, and pepper.
  • Add a few pieces of mozzarella to each zucchini cup.
  • Divide the egg mixture evenly among the cups. Sprinkle the basil on top.
  • Bake for 18 minutes, until the edges are slightly browned.
  • Enjoy!

Nutrition Facts : Calories 80 calories, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

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