Caprese Stuffed Zucchini Food

ZUCCHINI CAPRESE SLIDERS

Steps:

• Heat a grill pan or grill over 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).
• To make the dressing: Combine the mayonnaise, pesto and vinegar in a small bowl and stir together until well combined.
• To assemble the sliders: Top a slice of grilled zucchini with 1 teaspoon of the dressing. Arrange one of the half-slices of mozzarella on the dressed zucchini slice so that it fits the zucchini. Arrange a slice of tomato on top, followed by a basil leaf. Spread a teaspoon of the dressing on a new slice of zucchini and top the stack as if building a sandwich. Secure the slider with a toothpick. Repeat with the remaining ingredients until you have 12 sliders.
• Arrange the sliders on a platter, drizzle with balsamic glaze and garnish the platter with more basil.

CAPRESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
• Line the muffin cups with the zucchini strips.
• In a large bowl, whisk together the eggs, tomato, milk, salt, and pepper.
• Add a few pieces of mozzarella to each zucchini cup.
• Divide the egg mixture evenly among the cups. Sprinkle the basil on top.
• Bake for 18 minutes, until the edges are slightly browned.
• Enjoy!

STUFFED CAPRESE CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking pan.
• Combine 1/4 cup mozzarella cheese, Parmesan cheese, chopped spinach, cream cheese, and garlic powder in a medium bowl.
• Slice chicken lengthwise on the side of each breast to make a pocket, being careful not to cut all the way through to the other side. Stuff cheese and spinach mixture into each breast. Secure filling by sealing each pocket with 2 to 3 toothpicks. Season with lemon-pepper seasoning and place in the prepared baking pan.
• Bake in the preheated oven for 30 minutes; it's okay if some of the cheese and spinach mixture spills out while baking.
• Remove from the oven and top with tomato slices and remaining mozzarella. Drizzle with balsamic vinaigrette and return to the oven. Bake until chicken is cooked through and cheese on top is bubbly and golden, 10 to 15 more minutes.

WARM CAPRESE ZOODLES

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
• Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.