Tuesday, April 24, 2012

Roasted Zucchini "Caprese"

Basil, tomatoes and mozzarella.... say no more!!!! I made this as a snack but it would be a great side dish too, especially when zucchini is in season.

2 small zucchini, sliced longways
10 cherry tomatoes, sliced in half
1 oz of fresh mozzarella, cubed (but really who are we kidding, use as much as you want!)
few basil leaves, sliced in ribbons
olive oil
balsamic vinegar, optional

Heat your oven to 450 degrees.

Slice your zucchinis longways and place them on a baking sheet, covered in foil, skin side down. Sprinkle with a little salt, pepper and a drizzle of olive oil. Roast them in the over for 10-20 minutes until cooked. (I used a toaster oven that took 20 minutes, but I don't trust it is working correctly.)

Top the roasted zucchini with the tomatoes and mozzarella cheese.  Place them back in the oven for 5 minutes or until the cheese is melted to your liking.

Drizzle with a little balsamic vinegar, if you like, and top with the basil.

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