Grilled Caprese Zucchini

This week’s CSA haul brought me fresh basil and zucchini—two summer staples I love. A quick stop at the farm stand added sweet cherry tomatoes, garlic bulbs, and creamy bocconcini mozzarella to the mix. With everything I needed in hand, I whipped up this easy grilled side dish that’s always a hit with my family.

Ingredients:

2 whole zucchini

1/2 pint cherry tomatoes

1/2 pint bocconcini mozzarella

1 bunch basil leaves

2 cloves garlic

olive oil

balsamic vinegar

salt and pepper

Slice the zucchini in half lengthwise and scoop out the seeds to create four zucchini “boats.” Season the inside with salt and pepper.

Cut the cherry tomatoes in half, dice the garlic, and tear the basil into smaller pieces. Toss in a bowl with a drizzle of olive oil and a splash of balsamic vinegar. Then layer in the bottom of the zucchini boats

Slice the bocconcini in half and place them, cut side down, on top of the tomato mixture.

Grill over indirect heat for 15–20 minutes, or until the zucchini are tender and the cheese is melted and bubbly.