Zucchini With Fresh Tomatoes and Mozzarella

Had a small zucchini, cherry tomatoes,low-moisture mozzarella. All had to be used. Used toaster-oven broiler for the zucchini. Worked great as a first course for two of us.

Excellent easy summer dinner ! Enjoying with some good focaccia and red wine - green, yellow and red heirloom tomatoes!

So simple and good. Addition of zucchini was brilliant. I did not bother with charcoal grill; Seared/browned the zucchini on a cast iron and it was still delicious. Important to season well.

Add toasted pine nuts

A wonderful, simple recipe that I made, with modifications, for a light Sunday supper for two tonight. Used basil zucchini and ripe heirloom tomatoes from our garden. Cut the mozzarella back to 4 oz, used a genrous amount of torn basil and added a can of rinsed and drained cannelli beans. I cut the tomatoes in chunks and tossed the salad with the olive oil and vinegar. We loved it.

Great recipe; the grilled zucchini was a nice, refreshing addition to the known tomato/mozz flavor profile. Might consider adding lemon zest next time. We waited for it to cool before adding.

This was fantastic with locally grown yellow tomatoes. I had no balsamic vinegar and subbed pomegranate molasses, which to me was far more delicious than balsamic would have been. The grilled zucchini added a lovely extra element.

Super delicious. We don’t have a grill, either, but the broiler did just fine. Made the recipe as is. Going to make it again soon.

Well, if you don’t have a charcoal or gas grill, what to do? Why not try this using a sheet pan in a hot hot oven? I did and it was pretty good and much easier too. Make sure to season more heavily than called for.

Charcoal grilled zucchini would be nice, but we don't have a grill. Broiling the slices under the grill came out very well, and it was delicious with our last homegrown tomatoes--just enough zucchini and tomatoes to make a good, light evening meal.

Do this with eggplant. Alternate eggplant, tomato, a leaf of basil, mozzarella. Sprinkle with salt. Drizzle with oil and leave to marinate. I prefer it without vinegar.

Sorry Mark, but this one did not cut it. I don't own a charcoal grill and was not about to waste the propane to heat it for a bunch of zucchini. I grilled them on my panini grill. The tomatoes, mozzarella and basil were, of course, the classic ingredients of a Caprese salad; the zucchini had bitter after tones. After we picked them out, the salad on toasted ciabatta was nice (as it should be). Won't bother with this again.

We loved this. I also toasted some split ciabatta rolls and placed it all on top. Yum!

Charcoal grilled flavor of zucchini is very important.