Grilled Caprese Zucchini

When I’ve got tomatoes from the garden I dream about allll the Caprese recipes, all the time.  My favorite way to eat a classic Caprese salad is on slices of toasted baguette, but the other day when I was picking zucchini I realized it might be the perfect size for all those scrumptious garden layers.  I tried it out yesterday and it was SO good. I literally ate this entire plate for lunch.

Healthy Grilled Caprese Zucchini

These can be served either hot or at room temp, or even chilled. I like using a medium sized zucchini- so the slices are about the same size as you’d get with a long baguette.  However if you’ve got big fat tomatoes, you may want to go with a big fat zucchini to match.  Up to you!

Healthy Grilled Caprese Zucchini

Slice the zucchini in 1/4-inch thick slices at a slight angle.  Brush or toss with a little olive oil (I used our Basil Olive Oil) and sprinkle with kosher salt and pepper.

Healthy Grilled Caprese Zucchini

Grill them for a few minutes on each side and then spread on a little pesto.

Healthy Grilled Caprese Zucchini

Fresh Mozzarella comes next

Healthy Grilled Caprese Zucchini

And then those tomato slices.

Healthy Grilled Caprese Zucchini

The finishing touches are just as important as the main characters in a dish like this. Sprinkle with kosher salt, and fresh cracked black pepper.  Drizzle with some good olive oil and a little balsamic vinegar.  And obviously by good olive oil I mean our olive oil 😉  I used basil oil on the grilled zucchini and used our bestselling garlic for drizzling after.  I also used Blackberry Balsamic for drizzling. Don’t be put off by the thought of pairing blackberry here, it’s just sweet and tangy and perfect.  Honestly any of our balsamics would be great on there.

Flavored Olive Oil

You can eat these as an appetizer, or an easy side dish paired with some simple grilled chicken.  Larger ones would even be a great meatless main dish.

Healthy Grilled Caprese Zucchini

Any way you serve it, enjoy the fresh bounty of summer before it’s gone!

Healthy Grilled Caprese Zucchini


Healthy Grilled Caprese Zucchini

Grilled Caprese Zucchini

Fresh mozzarella and tomatoes are layered on pesto-grilled zucchini for a fresh summer spin on traditional Caprese salad!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings2 or more servings (flexible)


  • 1 zucchini, medium-large
  • 2-3 tomatoes, plum
  • mozzarella cheese, fresh
  • ¼ cup pesto
  • kosher salt and black pepper
  • extra virgin olive oil
  • balsamic vinegar
  • fresh basil


  • Preheat indoor grill pan or outdoor grill.
  • Slice zucchini at an angle into ¼-inch slices. Brush or toss lightly in olive oil and sprinkle both sides lightly with salt and pepper. Lay zucchini in a single layer on grill and cook for a few minutes on each side until grill marks appear and zucchini is slightly tender.
  • Remove from grill and place on serving plate. Spread a light layer of pesto on each slice. Layer cheese on top, followed by tomatoes.
  • Sprinkle with kosher salt and black pepper. Drizzle with olive oil and vinegar, then sprinkle basil on top as desired.
  • Serve warm, room temp, or chilled.


  • Measurements are obviously approximate. Just eyeball it- you get the drill!


Calories: 148kcal, Carbohydrates: 8g, Protein: 3g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Cholesterol: 2mg, Sodium: 301mg, Potassium: 403mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1337IU, Vitamin C: 26mg, Calcium: 72mg, Iron: 1mg
Calories: 148kcal
Author: Sara Wells
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!





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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Ooooh, perfect timing. I have all these ingredients in my fridge, just trying to figure out what to do with them!

  2. Wow, these look great! I’m starting to get overrun with zucchini and tomatoes and love new ways to use them. I have a question about your balsamic vinegars though. Are these thin like normal vinegars or more reduced to make a syrup or a glaze. My husband said he can’t stand the smell when I reduce balsamic myself so I have been looking to buy some. Thanks

  3. This looks so. good! We’ve been eating like trash the last few weeks since my husband has been sick. These veggies look amazing!