Description
Zucchini Caprese Rolls are a flavorful vegetarian, gluten-free appetizer that is perfect for the holidays.
Ingredients
Scale
- 2 medium zucchinis, (straight and of even thickness), cut into 1/4” planks
- 3 Roma or Kumata tomatoes, peeled, seeds removed and finely diced, about 1–1/2 cups flesh
- 1 small shallot, peeled and finely diced about 1/3 cup
- 15–20 basil leaves, cut into chiffonade (see my recipe for warm pasta and vegetable salad for instruction), about 1 buch, reserve a few small leaves for garnish.
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Balsamic Glaze plus more for drizzling as a garnish.
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 Slices of fresh mozzarella
Instructions
- Cut and grill the planks of zucchini. Arrange each plank with the nicest grill marks facing away from you.
- Peel and remove the seeds from the tomatoes and finely dice the tomato flesh.
- In a medium bowl, combine the diced tomato, shallot, basil chiffonade, olive oil, and balsamic glaze, and stir to combine.
- Taste and add kosher salt and pepper to your liking. Remember the filling needs to be seasoned enough for the zucchini as well.
- Spoon a generous tablespoon of the tomato bruschetta mixture down the center of the zucchini plank.
- Carefully roll the zucchini into a tight cylinder and stand on end. You may want to use a toothpick to keep the zucchini caprese rolls closed.
- Repeat with the remaining zucchini planks.
- Refrigerate the rolls for several hours if desired.
- To serve: arrange a slice of mozzarella on a serving platter, Place a zucchini caprese roll on top and garnish with reserved basil leaves and a light drizzle of balsamic glaze.
Notes
You can finely dice the mozzarella in with the tomatoes, but the glaze will make it brown. Or you can even leave out the cheese for a delicious variation.
The zucchini planks can be cut up to a day in advance and refrigerated before grilling.
The recipe can be made up to 8 hours ahead. Should be served cold or at room temperature.
