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Veg: Grilled Zucchini Caprese Stacks

Source of Recipe

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Grilled Zucchini Caprese Stacks

Myrecipes.com
Cooking Light - July 2015 - Laura Zapalowski,
Serves 8 (serving size: 1 stack)
Hands-on: 15 Minutes - Total: 35 Minutes

What a showcase for garden treasures! Tuck extra basil between layers for more flavor.

Ingredients:
2 zucchini (about 3/4 pound), each cut diagonally into 12 slices
Cooking spray
1/4 teaspoon kosher salt, 'divided'
1/2 teaspoon freshly ground black pepper, 'divided'
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze
1 garlic clove, minced
4 heirloom tomatoes, each cut into 6 (1/4-inch-thick) slices
3 ounces fresh mozzarella cheese, cut into 16 slices
16 cherry tomatoes, halved
Fresh basil leaves

Preparation
1. Preheat grill to medium-high heat.

2. Coat both sides of zucchini with cooking spray. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Arrange on grill; grill 4 minutes on each side.

3. Combine oil, glaze, garlic, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl, stirring with a whisk.

4. Arrange 8 tomato slices on a platter; top each with 1 zucchini slice, 1 tomato slice, and 1 cheese slice. Top each stack with 1 zucchini slice, 1 tomato slice, 1 cheese slice, and 1 zucchini slice. Drizzle balsamic dressing evenly over stacks; sprinkle with cherry tomatoes and basil.

1 stack equals: Calories 86; Fat 6.7 g (Satfat 2.4 g, Monofat 2.5 g, Polyfat 0.5 g); Protein 3 g; Carbohydrate 4 g; Fiber 1 g; Cholesterol 8 mg; Sodium 85 mg