Ingredients
Scale
- 3 medium zucchini, sliced lengthwise into ¼-inch thick planks
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 8 ounces fresh mozzarella, torn into bite-sized pieces
- 2 cups cherry tomatoes, halved
- ½ cup fresh basil leaves, torn
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat your grill to medium-high heat, around 400°F. If you’re using a grill pan on the stove, get it nice and hot before you start cooking.
- Brush the zucchini planks on both sides with 2 tablespoons of olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
- Place the zucchini on the grill and cook for 3-4 minutes per side, until you get nice grill marks and the zucchini is tender but not mushy. You want it to still have a little bite.
- While the zucchini grills, make the dressing by whisking together the remaining 1 tablespoon olive oil, balsamic vinegar, honey, minced garlic, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and red pepper flakes if using.
- Remove the zucchini from the grill and let it cool for a few minutes. Cut each plank into 2-3 pieces if they’re long.
- In a large serving bowl or platter, arrange the grilled zucchini, torn mozzarella, cherry tomatoes, and basil leaves. You can layer them or toss them together—whatever looks good to you.
- Drizzle the balsamic dressing over everything and give it a gentle toss. Taste and add more salt if needed.
- Serve immediately while the zucchini is still slightly warm, or let it sit at room temperature for up to 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
