Lately, I have found myself putting a lot of things on top of zucchini. It’s just so simple, healthy, low carb, keto-friendly…and there are tons of possibilities! A few nights ago I was craving something Italian.
Honestly, I’ve never been a huge fan of raw tomatoes. I’ve long been envious of people who can eat whole tomatoes with just a bit of salt. I wish!
While traveling a few years ago, I learned that truly great tomatoes are delicious when served with a little basil and mozzarella. Italy is a large producer of tomatoes and perhaps it was merely the power of suggestion- but their tomatoes tasted AMAZING! When in Rome… 🇮🇹
Since then, I have started to enjoy sliced tomatoes on a sandwich or burger. And, while I have failed to find buffalo mozzarella in the states, I even enjoy a caprese salad now and then.
I prefer my zucchini cooked a bit, but if you prefer raw…dinner could be ready in 5 minutes!
For some Italian options with meat- check out these Italian Zucchini Boats!
Mangia! Mangia!
20 minutes
Zucchini Caprese
Ingredients
- Olive oil
- 2 medium zucchinis
- Salt and pepper
- 4 small tomatoes, diced (most seeds removed)
- 3-4 oz. fresh mozzarella, diced
- 6-8 basil leaves, chiffonade (cut into long, thin strips)
- 2 Tbsp. Italian dressing
- Optional: Balsamic vinegar
Instructions
- Preheat the oven to 400 degrees. Slice each zucchini in half length-wise. Use a spoon to scrape out the seeds and part of the flesh. Next, brush with about 1 tsp. of olive oil. Then, season with salt and pepper. Bake for 7-9 minutes or cook on a grill.
- In a medium bowl, toss the tomatoes, mozzarella, basil, Italian dressing, salt, and pepper. Top zucchini with the caprese mixture. If desired, drizzle with balsamic vinegar.