I love this delicious salad of caprese zucchini piled high and served with my favorites Basil Vinaigrette. And these piles of grilled zucchini, fresh mozzarella, tomato, and basil vinaigrette have all the flavors of summer!
If you dig through the summer archives on this blog, you know how much I love this summer’s produce. There are some recipes that just symbolize summer for me, and Grilled zucchiniAnd Basil Vinaigretteand Caprese Salad are the summertime standby meals I’ve been making for years.
So that’s when I got the idea for it Grilled zucchini caprese salad That combined all those summer favorites into mounds of grilled zucchini with thick slices of ripe tomatoes and creamy fresh mozzarella, topped with a basil vinaigrette, I knew it had to be a winner.
If you have garden fresh tomatoes and want something that will really impress your friends, you should make this once you have garden fresh zucchini and tomatoes! This would be perfect as a side dish with something like Very Greek grilled chicken for summer dinner. And if you’re a fan of these ingredients, I bet this is a recipe you’ll make again and again!
What ingredients do you need for this recipe?
(This is a list of ingredients only; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)
- Large zucchini slices
- Round slices of fresh mozzarella cheese
- Thick slices of tomato
- Purchased or homemade vinaigrette (to make basil vinaigrette)
- pureed basil or chopped fresh basil (see notes)
- olive oil and Newman’s vinegar (referral link) (for zucchini seasoning)
- dried basil (affiliate link)
- Spike seasoning (affiliate link), or any all-purpose seasoning blend
What is caprese salad?
Caprese salad Is a favorite Italian restaurant named after the island of Capri. Salads traditionally contained fresh tomatoes, fresh mozzarella, fresh basil, and balsamic vinegar, but this flavor combination has become so popular that there are now endless salads with Caprese in the title.
Fun Caprese Salad Ideas from Kaleen:
I love this variation on a caprese salad with tomatoes and mozzarella piled on grilled zucchini. If you like this idea, here are some other fun variations:
- You can substitute red tomatoes for green tomatoes like my favourite Green zebra tomatoesor alternate red and green tomatoes.
- You can use green zebra tomatoes with fresh mozzarella and Green Goddess Salad Dressing To make a variation I’ll call Green Goddess Tomato Mozzarella Stacks.
- Or if you really want to think outside the box, try replacing grilled zucchini with slices of kiwi fruit for an interesting Kiwi Caprese Salad!
Steps to prepare the Grilled Zucchini and Caprese Salad:
(This is just a summary of the recipe steps; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, you will be taken directly to the full recipe.)
- I collected chopped fresh basil From my window herb garden with Le Parisien Vinaigrette To make the basil vinaigrette. I do this first so that the flavor of the basil in the marinade can develop while it’s in the fridge. (Use your favorite low-sugar vinaigrette.)
- It is important to use zucchini large enough so that the zucchini is slightly larger than the mozzarella slice. Cut the zucchini slices about 3/4 inch thick so the zucchini will stay fairly crunchy when cooked.
- I made a simple marinade for zucchini olive oil and Newman’s vinegar (referral link) together dried basil (referral link) f Spike seasoning (referral link). (You can do this without the zucchini seasoning, but this step adds a lot of flavor.)
- Place the zucchini in a Ziploc bag and marinate on the counter for 4 or more hours.
- When you’re ready to cook, spray the grill with oil or non-stick grilling spray and heat it to high. Turn the grill over to medium-high heat when you put the zucchini in.
- I took this next photo from the other angle so I remember to tell you to rotate each piece of zucchini after about 5 minutes so you can get the cross cut grill marks.
- Then flip the zucchini and let it cook 3-5 minutes on the second side, depending on how you like it.
- While the zucchini is cooking, prepare the fresh mozzarella slices. I used pre-cut mozzarella slices and they are very convenient.
- Cut ripe tomatoes into slices the thickness of zucchini.
- To arrange the dish, start by placing a slice of mozzarella on top of each piece of grilled zucchini.
- Then put a piece of tomato on top of the mozzarella cheese and drizzle with the basil vinaigrette.
- Serve with a little extra basil sauce on the side for people who want more, and enjoy!
- You’ll want to do this a lot if you have fresh zucchini and tomatoes, so you might want to make a little more Basil Vinaigrette.
More Varieties of Caprese Salad:
Want more summer tomato salads?
paying off 20 Summer Tomato Salad For more amazing summer tomato salad ideas!
8 large zucchini slices (preferably about 3 inches long and 3/4 inch thick)
8 round slices of fresh mozzarella cheese
8 thick slices of tomato (about 3/4 inch thick)
Basil Sauce Ingredients:
1/2 cup purchased or homemade vinaigrette (see notes)
3 tablespoons basil puree or chopped fresh basil (see notes)
Ingredients for zucchini dressing:
1/3 cup purchased or homemade vinaigrette (see notes)
1 tsp. dried basil
1/2 tsp. Spike seasoning (or any all-purpose spice mix you prefer)
- Combine fresh or frozen chopped basil with a vinaigrette to make a basil vinaigrette. Refrigerate while you season the zucchini so that the flavor of the basil develops in the dressing.
- Cut the zucchini into slices, preferably about 3 inches wide and 3/4 inch thick.
- Combine the vinaigrette, dried basil, and Spike seasoning (affiliate link) to make the marinade.
- Place the zucchini in a single-layer Ziploc bag, and pour the marinade over it. Leave this marinade on the counter for 4 hours (or even all day is fine, if you’re not home or just want to take it away. Seasoning is also optional, if you don’t have time.)
- When you’re ready to cook the zucchini, spray clean grill grates with oil or nonstick grilling spray. Preheat the grill to high.
- Place zucchini on grill and immediately turn to medium heat. Cook about 5 minutes on the first side (lift 1 piece of zucchini to see if they have nice grill marks), then turn each piece over and cook for another 5 minutes (or until you get nice cross marks).
- Flip the zucchini pieces and cook an additional 3-5 minutes on the second side. (You can stick a fork in in one piece to see how soft it is. I like this best when the zucchini is still a little crunchy.)
- While the zucchini is cooking, prepare the mozzarella slices and chop the tomatoes. (I use pre-shredded mozzarella, which makes the pieces the same size and makes this dish easier.)
- For stacking order, start with a slice of grilled zucchini, then add a slice of fresh mozzarella, then add a slice of tomato. Drizzle with desired amount of basil vinaigrette and serve immediately.
- Serve it with a little basil sauce for people to add to the table.
I love Le Parisien Vinaigrette Basil vinaigrette is in this recipe but it’s hard to find if you’re not in Utah and any low-sugar vinaigrette you like will work. Here is more information about basil options for basil perforated.
I like olive oil and Newman’s vinegar (referral link) for zucchini seasoning. (You can use that with Basil Vinaigrette, too, though I prefer a creamier one.)
This recipe was created by Kalyn with inspiration from some of her summer favorites.
Amount per service:
Calories: 65Total fat: 2.3 gramsSaturated fat: 1 gramUnsaturated fats: 0 gramsUnsaturated fats: 1.5 gramsCholesterol: 4.5 mgsodium: 236 mgcarbohydrates: 9 gramsFiber: 3.3 gramssugar: 15.6 gramsprotein: 4.7 grams
Nutrition info is automatically calculated by the Recipe Plug-In I’m using. I am not a nutritionist and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet Suggestions / Low Glycemic Diet / South Beach Diet References:
If you’re making grilled zucchini salad for a low-carb or low-carb eating plan, it’s important to use a vinaigrette with less than 2 grams of sugar per serving (or make your own vinaigrette.) Tomatoes do have some carbs, but there are plenty of other low-carb ingredients. To balance here; Slice the tomatoes a little thinner if you prefer.
Find more recipes like these:
Uses Tomato recipes or Salad recipes To find more recipes like this Diet type indicator To find recipes suitable for a particular food plan. You may also like to follow Kalyn’s Kitchen on PinterestAnd in FacebookAnd on instagramAnd on TikTokor on YouTube See all the good recipes I share there.
Historical notes for this recipe:
This favorite zucchini salad recipe was first published in 2013. It was recently updated with more info in 2023.
We are participating in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites. As an Amazon member, I earn on qualifying purchases.