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In the kitchen: Mini zucchini and prosciutto caprese stacks

Recipe Realities shows us how to make this tasty snack using summer's bounty.


2 large zucchini

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

8 ounces fresh mozzarella

2 Roma tomatoes

4 oz. deli sliced prosciutto

1/2 cup mayonnaise

3 tablespoons prepared pesto

2 splashes red wine vinegar

12 large fresh basil leaves, plus extra for garnish

Balsamic glaze, for drizzling



Heat a grill or grill pan on medium heat.

Slice each zucchini on the diagonal into 12 slices (24 slices total). Brush one side of each zucchini slice with olive oil and season with salt and pepper. Working in 2 batches, place them oil-side down on the grill pan and cook for 2 minutes. Flip each slice and continue grilling until they have grill marks but are still somewhat firm, about 1 minute. Set aside to cool.

Slice the mozzarella into 6 slices, then cut each slice in half. Slice each tomato into 6 slices crosswise (12 slices total). Season with salt to bring out the flavor.

Slice the prosciutto into 24 strips

To make the dressing: 

Combine the mayonnaise, pesto and vinegar in a small bowl and stir together until well combined.

To assemble the stacks: Top a slice of grilled zucchini with one of the half-slices of mozzarella.  Top the mozzarella with about a teaspoon of the pesto dressing.  Arrange a slice of tomato on top, followed by the proscuitto slice rolled up and then the basil leaf.  Secure the stack with a toothpick. Repeat with the remaining ingredients until you have 24 mini stacks.

Arrange the sliders on a platter, drizzle with balsamic glaze and garnish the platter with more basil.

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