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Grilled Zucchini Caprese Stacks

Servings 6 zucchini stacks


  • 6 thick 3/4"-1" slices zucchini (mine were about 4" across)
  • garlic and herb infused olive oil (see note)
  • Italian seasoned panko breadcrumbs
  • salt and pepper
  • 6 thick 1/2"-3/4" slices large beefsteak tomato
  • 6 thick 1/2" slices fresh mozzarella cheese (about 8 ounces)
  • freshly grated romano or parmesan cheese
  • fresh basil and fresh oregano
  • extra virgin olive oil and balsamic vinegar for drizzling if desired


  1. Preheat grill.
  2. Brush zucchini slices with garlic infused olive oil on both sides.
  3. Place on preheated grill and cook for a few minutes on each side or until desired tenderness. The slices should be thick enough to stand up to grilling without becoming floppy. I just grill them until they are tender but not mushy.
  4. Remove zucchini from grill and season with salt and pepper. Lightly sprinkle the top of each slice with bread crumbs.
  5. Place a slice of mozzarella on top of the zucchini. Lightly sprinkle with bread crumbs.
  6. Top each cheese slice with a slice of tomato. Season tomatoes with salt and pepper. Lightly sprinkle with more bread crumbs and grate some romano or parmesan cheese on top.
  7. Using a spatula to keep it stable, place the zucchini stacks back on to the grill, close the cover and heat until cheese melts and tomatoes warm through.
  8. Remove from the grill. Top with fresh basil and/or oregano, drizzle with extra virgin olive oil and balsamic vinegar and serve hot while the cheese is still warm and melty.

Recipe Notes

*I used a garlic and herb infused olive oil. If you don't have a garlic flavored olive oil on hand, you can make a small amount quickly. Just put 1/4 cup or so of olive oil in a small saute pan and add a clove of smashed garlic. Let the garlic sizzle for 3-5 minutes in the oil but do not let it get brown. You should smell a nice aroma of garlic as it's infusing the oil. Remove the oil from the heat and remove the garlic clove from the oil. Stir in a few shakes of dried italian seasoning or dried basil, oregano, marjoram, thyme and rosemary. You won't need the full 1/4 cup, but it will give you enough to dip your brush into to coat the zucchini. Because the oil has been infused with fresh garlic, it is now highly perishable. If you have leftovers, you can refrigerate the balance and use within a week. I prefer to use it immediately or discard it. You can use it as a dipping oil, make garlic bread with it, baste other grilled veggies with it... If you decide to make a burger with the stacks, they would be delicious on a toasted bun that was brushed with the flavored garlic oil.

*If you don't have the flavored oil and don't want to make it, then brush the zucchini with plain olive oil and rub a cut piece of garlic briefly over the surface or season lightly with garlic salt after grilling. (I do think the garlic infused olive oil will give you the best flavor, though.)

*If you want to make this ahead or make a large batch, you could grill your zucchini in advance and store it in the refrigerator. Then, when you are ready, stack each with the tomato and cheese and either heat them on the grill or you could finish them in a 375 degree oven until they're heated through and the cheese is melty.

*I used globe zucchini but any large zucchini that will give you a nice big slice will work.

*I only use Locatelli Pecorino Romano. Use a good quality romano cheese. It makes a difference.

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