Grilled Zucchini Carprese

Paradisiac weekend friends! I jazz an leisurely lateral union whatsoever of the superior summer flavors! Voluptuous tomatoes, freshwater mozzarella, theologiser, and cooked zucchini.

So I cooked the marrow. Rattling simple…just with salinity, pepper, and olive oil. Wet on liberal assets of seasoner saltiness, then topped it off with unsalty herb slices, mozzarella, sliced theologizer, and splash of olive oil. It's utterly scrumptious! No lie. Smoking flavors of grilled crush cooperative with saucy dainty tomatoes and cheese is specified an awing combo here.

Service it up alongside your favorite fearful, steak, shrimp, or search dinner. You can easily dual or multiply the direction. This also tastes awful the next day, emotionless good out of the icebox (my individual fav!).

GRILLED ZUCCHINI CAPRESE

PREP TIME

15 mins

COOK TIME

5 mins

TOTAL TIME

20 mins

INGREDIENTS

• 3 medium zucchini (1½ lbs.), cut lengthwise
• 5 cocktail tomatoes, sliced ½ - inch thick
• 8 oz. pre-sliced fresh mozzarella cheese
• ¼ tsp. garlic salt
• fresh basil leaves, julienned
• olive oil
• salt and fresh ground black pepper

INSTRUCTIONS

1. Drizzle and rub zucchini halves with olive oil. Season lightly with salt and fresh ground black pepper.
2. Preheat the grill on medium-high and grill the zucchini covered for 3-5 minutes per side or just until knife tender.
3. Remove the grilled zucchini to a serving platter cut side up. Season evenly with garlic salt. Top each half with mozzarella cheese and sliced tomatoes in overlapping pattern. Sprinkle with basil and drizzle with olive oil. Season with additional salt and fresh ground black pepper as needed.
4. Serve immediately or at room temperature. It also tastes good chilled the next day. Serves 6-8 as a side.

NOTES

Cocktail tomatoes and pre-sliced mozzarella mallow are a perfect filler here. You can use any else sort of tomatoes but may hit to cut fallen to fit. One with pre-sliced mozzarella - they are the perfect younger circles for the marrow here.