Grilled Zucchini Caprese Stacks with Basil Vinaigrette
I love these Grilled Zucchini Caprese Stacks with Basil Vinaigrette, and when summer foods are at their peak I savor every bite of the grilled zucchini, fresh Mozzarella, tomato, and basil vinaigrette.
If you’ve looked around the summer archives in this blog you know how I love that summer produce. There are some recipes that just symbolize summer for me, and Grilled Zucchini, Basil Vinaigrette, and Caprese Salad are summer standbys that I’ve been making for years.
So when I had the idea for Grilled Zucchini Caprese Stacks that combined all those summer favorites into stacks of grilled zucchini with thick slices of ripe tomato and creamy fresh Mozzarella, drizzled with basil vinaigrette, I knew it had to be a winner. I first posted this recipe in 2013, but now my blog has so many new followers who probably haven’t seen it that I thought it was the perfect summer treat to spotlight for the Fourth of July 2019!
If you have fresh garden tomatoes and want something that will really impress your friends, you must make this as soon as you have zucchini and fresh garden tomatoes! This would be perfect as a side dish with something like Very Greek Grilled Chicken for a summer dinner. No matter what’s on the menu at your house for the Fourth of July, I hope you have a great holiday if you’re celebrating.
Steps for Making Grilled Zucchini Caprese Stacks:
(Scroll down for the complete recipe with nutritional information.)
- I combined chopped fresh basil from my window herb garden with Le Parisien Vinaigrette to make the basil vinaigrette. I make this first so the basil flavor can develop in the dressing while it sits in the fridge. (Use your favorite low-sugar vinaigrette.)
- It’s important to use zucchini that are big enough so the zucchini will be slightly larger than the slice of mozzarella. Cut zucchini slices about 3/4 inch thick so the zucchini will stay a tiny bit crisp when it’s cooked.
- I made a simple marinade for the zucchini with Newman’s Own Olive Oil and Vinegar Dressing combined with some dried basil and Spike Seasoning. (You could make this without marinating the zucchini, but this step adds a lot of flavor.)
- Put the zucchini in a Ziploc bag and marinate on the counter for 4 hours or more.
- When you’re ready to cook, spray the grill with oil or non-stick grill spray and heat to high. Turn grill to medium-high when you put the zucchini on.
- I took this next photo from the other angle so I would remember to tell you to rotate each piece of zucchini after about 5 minutes so you can get criss-cross grill marks.
- Then turn the zucchini over and cook 3-5 minutes more on the second side, depending on how done you like it.
- While the zucchini cooks prepare the fresh mozzarella slices. I used pre-sliced mozzarella which is so convenient.
- Slice garden ripe-tomatoes into slices about as thick as the zucchini.
- To arrange the dish, start by putting a slice of Mozzarella on top of each piece of grilled zucchini.
- Then top the Mozzarella with a piece of tomato and drizzle with the basil vinaigrette.
- Serve with a little extra basil vinaigrette on the side for people who want extra, and enjoy!
You’ll want to make this often if you have zucchini and fresh tomatoes, so you may want to make extra Basil Vinaigrette.
More Caprese Salad Inspired Ideas for Summer:
Caprese Salad with Red and Green Tomatoes and Kiwifruit ~ Kalyn’s Kitchen
Caprese on a Stick ~ Barbara Bakes
Green Goddess Tomato-Mozzarella Stacks ~ Kalyn’s Kitchen
Want More Summer Tomato Salads?
Check out Ten Favorite Summer Tomato Salads (plus Honorable Mentions) for more amazing salad ideas for summer tomatoes!
I love Le Parisien Vinaigrette for the Basil Vinaigrette in this recipe but it's hard to find if you're not in Utah and any low-sugar dressing that you like the flavor of will work. Here is more information about basil options for Basil Vinaigrette. I like Newman's Own Olive Oil and Vinegar Dressing (affiliate link) for marinating the zucchini. (You could use that for the Basil Vinaigrette too, although I prefer a creamier dressing.) This recipe was created by Kalyn with inspiration from some summer favorites. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Basil Vinaigrette Ingredients:
Zucchini Marinade Ingredients:
Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 2.3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1.5gCholesterol: 4.5mgSodium: 236mgCarbohydrates: 9gFiber: 3.3gSugar: 15.6gProtein: 4.7g
I love Le Parisien Vinaigrette for the Basil Vinaigrette in this recipe but it's hard to find if you're not in Utah and any low-sugar dressing that you like the flavor of will work. Here is more information about basil options for Basil Vinaigrette.
I like Newman's Own Olive Oil and Vinegar Dressing (affiliate link) for marinating the zucchini. (You could use that for the Basil Vinaigrette too, although I prefer a creamier dressing.)
This recipe was created by Kalyn with inspiration from some summer favorites.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet Suggestions / Low-Glycemic Diet / South Beach Diet Siggestions:
If you’re making Grilled Zucchini Caprese Stacks for a low-carb or carb-conscious eating plan, it’s important to use vinaigrette with less than 2 grams of sugar per serving (or make your own vinaigrette.) Tomatoes do have some carbs, but there’s a lot of other low-carb ingredients to balance that out here; slice the tomatoes a bit thinner if you prefer.
Find More Recipes Like This One:
Use Tomato Recipes or Salad Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.