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To make Balsamic Roasted Caprese Zucchini, gather these simple ingredients. This dish blends fresh veggies with bold flavors. You will enjoy the sweet taste of balsamic glaze and the creamy mozzarella. - 4 medium zucchinis, sliced into 1/2 inch rounds - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - Fresh basil leaves for garnish The zucchinis add crunch and nutrition. Cherry tomatoes bring sweetness. Fresh mozzarella adds a nice creaminess. Basil leaves give a fresh touch. - 1/4 cup balsamic glaze - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste The balsamic glaze gives a tangy kick. Olive oil helps roast the veggies and adds flavor. Garlic and oregano enhance the taste. Salt and pepper balance all the flavors. This mix of fresh produce and pantry staples creates a dish that shines. Enjoy the bright colors and flavors on your plate! Start by preheating your oven to 400°F (200°C). Next, take four medium zucchinis. Slice them into 1/2 inch rounds. Grab a large mixing bowl. Toss the zucchini slices with two tablespoons of olive oil. Add two minced garlic cloves, one teaspoon of dried oregano, and salt and pepper to taste. Make sure every piece is well-coated. This helps bring out the flavors. Spread the seasoned zucchini rounds on a baking sheet. Use parchment paper for easy cleanup. Place the baking sheet in the oven. Roast the zucchini for 15 minutes. This will make them slightly tender. After 15 minutes, take the baking sheet out. Now it's time to add the cherry tomatoes and mozzarella balls. Sprinkle one cup of halved cherry tomatoes and one cup of halved fresh mozzarella balls over the zucchini. Drizzle 1/4 cup of balsamic glaze over the veggies and cheese. This adds a sweet and tangy flavor. Return the baking sheet to the oven. Roast for another 10 to 12 minutes. You want the tomatoes to blister and the mozzarella to melt. Once done, take the baking sheet out and let it cool for a few minutes. Finally, garnish with fresh basil leaves for a pop of color. Enjoy your Balsamic Roasted Caprese Zucchini! When picking zucchini, look for firm ones. They should be smooth and shiny. Small to medium zucchinis taste the best. Larger zucchinis can have a watery texture. Choose ones that feel heavy for their size. Roasting zucchini at 400°F (200°C) works well. This heat gives a nice color and flavor. Make sure to space the zucchini rounds on the baking sheet. This helps them roast evenly. If they are too close, they may steam instead of roast. Balsamic glaze adds a sweet and tangy taste. Use it sparingly to avoid overpowering the dish. Drizzle it on just before the final roasting. This way, it melts into the vegetables without burning. Fresh basil adds a nice finish. It brightens the flavors and adds color. {{image_2}} You can switch up the cheese in this dish. Use regular mozzarella for a creamier bite. Feta cheese adds a tangy flavor that brightens the dish. Goat cheese offers a rich, earthy taste that pairs well with the balsamic. You can even try vegan cheese for a dairy-free option that melts nicely. Feel free to add more veggies to the mix. Bell peppers add sweetness and crunch. Eggplant brings a meaty texture, which is great for heartiness. You can also use asparagus, mushrooms, or even broccoli. Just make sure to cut them into similar sizes for even cooking. Herbs can change the flavor profile of your dish. While oregano is classic, fresh thyme adds a nice touch. Basil remains a favorite, especially with the balsamic glaze. You can also try rosemary for a woodsy flavor that complements the zucchini well. Mix and match herbs to find your favorite combo. After enjoying your Balsamic Roasted Caprese Zucchini, let it cool down first. Place leftovers in an airtight container. Store them in the fridge for up to three days. Keeping the dish sealed helps keep the flavors fresh. When you want to eat the leftovers, take them out of the fridge. Preheat your oven to 350°F (175°C). Place the zucchini on a baking sheet. Heat for about 10 minutes or until warm. This method keeps the zucchini crispy and the cheese melty. You can also use a microwave if you are in a hurry. Just heat for 1-2 minutes, but be aware it may become a bit soggy. If you want to save some for later, freezing is an option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Label them with the date. You can freeze the zucchini for up to three months. When ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave as mentioned above. This way, you can enjoy this flavorful delight anytime! Yes, you can use regular mozzarella. It will melt and taste great. However, fresh mozzarella adds a creamy texture and flavor. If you want to stay close to the classic Caprese taste, fresh is best. To make this dish vegan, simply swap the mozzarella for a plant-based cheese. Many brands offer great vegan mozzarella. Also, check the balsamic glaze to ensure it contains no animal products. This way, you keep all the flavor without dairy. Balsamic Roasted Caprese Zucchini pairs well with many dishes. Here are a few ideas: - Grilled chicken or fish - Quinoa salad - Garlic bread - A fresh green salad These sides complement the flavors and create a balanced meal. This blog post covers the essentials for a delicious Balsamic Roasted Caprese Zucchini. You learned about key ingredients like fresh zucchini, pantry staples, and exciting variations. I shared step-by-step instructions to guide you through the preparation and cooking. Remember to experiment with different cheeses and veggies to make it your own. Use my tips for picking the best zucchini and perfecting the roasting process. Now, you have the tools to enjoy this tasty dish. Happy cooking!

Balsamic Roasted Caprese Zucchini

Discover a delicious way to enjoy your veggies with this Balsamic Roasted Caprese Zucchini recipe! This colorful dish combines tender zucchini, juicy cherry tomatoes, and creamy mozzarella, all drizzled with a flavorful balsamic glaze. Perfect as a side or a light main dish, it’s easy to prepare in just 35 minutes. Click through to explore this mouthwatering recipe and elevate your weeknight dinners with fresh flavors!
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Ingredients
  

4 medium zucchinis, sliced into 1/2 inch rounds

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

1/4 cup balsamic glaze

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, toss the sliced zucchini with olive oil, minced garlic, dried oregano, salt, and pepper until well-coated.

      Spread the seasoned zucchini rounds on a baking sheet lined with parchment paper.

        Roast the zucchini in the preheated oven for 15 minutes, until slightly tender.

          After 15 minutes, remove the baking sheet from the oven and sprinkle the halved cherry tomatoes and mozzarella balls over the zucchini.

            Drizzle the balsamic glaze evenly over the vegetables and cheese.

              Return the baking sheet to the oven and roast for an additional 10-12 minutes, until the tomatoes are blistered and mozzarella is melty.

                Once finished, remove from the oven and let cool for a few minutes before garnishing with fresh basil leaves.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 4

                    - Presentation Tips: Serve the roasted zucchini on a large platter, drizzling a little extra balsamic glaze on top and adding more fresh basil for vibrant color.