Caprese Salsa Zucchini with Sea Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done. Ingredients:
2 teaspoons extra-virgin olive oil |
1/4 teaspoon coarse sea salt |
1/4 teaspoon freshly ground black pepper |
2 medium zucchini, cut diagonally into 1/2-inch-thick slices |
1/3 cup diced tomato |
2 ounces sliced fresh mozzarella cheese |
3 tablespoons chopped fresh basil |
1 garlic clove, minced |
1 tablespoon extra-virgin olive oil |
1 teaspoon red wine vinegar |
Directions:
1. Preheat grill pan over medium-high heat. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
2. Combine tomato, fresh mozzarella cheese, basil, and minced garlic in a bowl. Add olive oil and red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture.
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