Zucchini With Fresh Tomatoes and Mozzarella
Updated October 16, 2023
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds zucchini
1 ½ pounds tomatoes
1 pound mozzarella
Olive oil
Balsamic vinegar
Salt and pepper
Basil, for garnish
Nutritional analysis per serving
9 grams carbs; 45 milligrams cholesterol; 236 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 16 grams fat; 2 grams fiber; 568 milligrams sodium; 15 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
- Step 2
Cut 1 ½ pounds zucchini into ½-inch-thick slices.
- Step 3
Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
- Step 4
As zucchini cooks, slice 1 ½ pounds tomatoes and 1 pound mozzarella into ¼ inch rounds.
- Step 5
Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
- Step 6
Garnish with basil.
Private Notes
Comments
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 flavor of zucchini is very important.
Add toasted pine nuts
If you don’t grill the zucchini, slice it thinner than 1/2 an inch so it doesn’t hold as much water. Very delicious recipe!
Delicious. I salted the zucchini slices first and let them sweat. I dried the zucchini with towels, then mixed-in the salt, pepper and olive oil before grilling. I used a cast iron grill pan on the stove. I made the dish into a tossed salad, with cherry tomatoes that I cut in half, cherry-size fresh mozzarella balls (also cut in half) and torn basil leaves. The smokey flavor from a real grill would have been nice, but the dish was still tasty.
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.