Grilled Zucchini Caprese Stacks with Basil Vinaigrette
A summer twist on the classic Italian Caprese salad, substituting grilled zucchini for traditional tomato as the base. Layers of charred zucchini, creamy fresh mozzarella, and ripe tomato are bound together with herbaceous basil vinaigrette. The grill marks add visual appeal and subtle smokiness. Serve as a light lunch, appetizer, or side dish when tomatoes are peak season and grilling is convenient. This version emphasizes the grilled vegetable component, creating a more substantial dish than traditional Caprese.
Ingredients
- 8 zucchini slices, 3 inches across and 3/4 inch thick
- 8 fresh mozzarella slices, round
- 8 tomato slices, 3/4 inch thickgrilled tomato slicessame qtyvegan if removed
medium
- ½ cup vinaigrette dressing, purchased or homemadeolive oil and lemon juice2:1 ratiovegan
high
- ⅓ cup vinaigrette dressing, purchased or homemadeolive oil and lemon juice2:1 ratiovegan
high
- 3 tablespoons basil, puree or fresh chopped
- 1 tsp dried basil
- ½ tsp Spike Seasoning, or all-purpose seasoning blendsea salt and black pepper1/4 tsp salt plus 1/8 tsp peppervegetarian
high
Instructions
- 1
Combine basil and 1/2 cup vinaigrette, refrigerate to develop flavor.
- 2
Mix 1/3 cup vinaigrette, dried basil, and Spike Seasoning.
- 3
Place zucchini slices in a bag, pour marinade over, refrigerate up to 4 hours or overnight.
- 4
Preheat grill to high and oil grates.
- 5
Grill zucchini 5 minutes per side over medium-high heat until marked, then 3-5 minutes on second side until tender-crisp.
- 6
While zucchini cooks, slice mozzarella and tomatoes.
- 7
Stack each grilled zucchini slice with one mozzarella slice and one tomato slice.
- 8
Drizzle basil vinaigrette over stacks and serve immediately with extra dressing on the side.
Tips
Prepare basil vinaigrette ahead to let flavors meld. Marinating zucchini overnight deepens char flavor and makes assembly faster.
Look for uniform zucchini size and tomatoes at peak ripeness. Pre-sliced mozzarella ensures consistent layers and simplifies prep.
Check zucchini tenderness with a fork; slightly crisp texture contrasts nicely with soft cheese and juicy tomato.
Good to Know
Assemble just before serving to prevent sogginess. Leftover grilled zucchini keeps refrigerated 3 days; reheat gently or serve chilled. Store basil vinaigrette separately up to 5 days.
Marinate zucchini up to 24 hours ahead. Prepare basil vinaigrette 1 day prior. Grill zucchini up to 4 hours ahead and refrigerate; assemble fresh to order.
Serve immediately after stacking while zucchini retains warmth. Offer extra basil vinaigrette at the table. Pairs well with crusty bread and a light white wine.
Common Mistakes
Slice zucchini too thin to avoid falling apart on grill; use 3/4 inch minimum thickness.
Skip marinating to avoid bland zucchini, or marinate at least 2 hours.
Overcook zucchini to avoid mushiness; aim for tender-crisp texture with slight resistance.
Assemble too far ahead to avoid sogginess from mozzarella releasing moisture; stack within 10 minutes of serving.
Substitutions
Dairy-Free Swaps
Vegan Options
medium
high
General Alternatives
high
FAQ
Can I make this ahead for a party?
Grill zucchini and prepare components separately up to 4 hours ahead. Stack just before serving to keep layers intact and prevent the mozzarella from weeping onto the tomato and zucchini.
What if I don't have fresh basil for the vinaigrette?
Use the 1 tsp dried basil listed in the recipe mixed directly into the vinaigrette instead. Allow it to steep 15 minutes. The flavor will be less bright but still authentic.
Can I freeze this salad or store it long-term?
Freezing is not recommended; ice crystals will break down the delicate mozzarella and zucchini texture. Eat the same day. Grilled zucchini alone keeps refrigerated 3 days and can be repurposed in pasta or sandwiches.