Zucchini Caprese Salad

January 17, 2017

I’m not sure if I’m more excited that I’m having zucchini with my caprese or caprese with my zucchini! These are two foods I could gorge myself on daily and be A-ok with it. I can’t get enough of these fresh flavors. Although I eat this food combo pretty regularly, it’s usually just chopped and thrown in a bowl. When I got my hands on these lovely little tomatoes I knew I had to make something pretty with them!

I ate this zucchini caprese salad for lunch yesterday and again for supper. I called Aaron on his way home from work tonight and told him to stop and pick up another zucchini! Luckily for me no one else in our house likes zucchini so I got to eat it all 🙂 This salad was light and flavorful and anything with balsamic vinegar is just all around better, isn’t it? Enjoy folks!

Zucchini Caprese Salad

Ingredients

1 medium sized zucchini
1 tbsp olive oil
12-14 small tomatoes, sliced
8 oz. fresh mozzarella cheese, sliced
8-10 basil leaves, coarsely chopped
balsamic vinegar to drizzle

Directions

Preheat oven 350 degrees.

Slice zucchini length ways about 1/4 inch thickness.

Brush zucchini with olive oil and bake 10-12 minutes or until desired tenderness.

Assemble by layering mozzarella, tomatoes and basil.

Drizzle with balsamic vinegar. Enjoy!