These Grilled Zucchini Caprese Stacks celebrate summer produce from my garden and CSA box.

This is my first summer with a CSA, which has been both exciting and a little nerve-wracking. I hate to waste food, so when the box arrives I feel the pressure to use everything before the next delivery. Each week brings new produce and fresh inspiration.

A couple of weeks ago my box included globe zucchini — so cute and round. If you don’t have globe zucchini, large standard zucchini will work just fine; you just need thick slices that hold up on the grill. When summer delivers an abundance of zucchini, I often roast or grill trays of it to serve as a side or toss over pasta.

It’s been hot lately, so I skipped the oven and used the grill. I paired the zucchini with garden herbs — basil and oregano — plus ripe tomatoes and fresh mozzarella for a Caprese-style stack. I also brushed the zucchini with garlic-and-herb infused olive oil, which adds a wonderful aroma while grilling. If you don’t have flavored oil, plain olive oil with a rub of fresh garlic or a sprinkle of garlic salt after grilling works well too.

I chose tomato and mozzarella slices that matched the zucchini diameter so the stacks would be uniform. If your zucchini is narrower, slice it into long planks and layer smaller slices of tomato and cheese; the stacks may be a bit more delicate, but they’ll still be delicious.

Slice the zucchini about 3/4″ to 1″ thick so the pieces grill without becoming floppy. Brush both sides with the garlic-herb oil, then grill a few minutes per side until tender but still holding shape. I salt and pepper the slices after grilling to avoid drawing out moisture during cooking.

To build each stack, start with a grilled zucchini round. Sprinkle a little Italian-seasoned panko on the zucchini — the larger flakes add crunch and help the layers adhere. Add a thick slice of fresh mozzarella, another light sprinkling of panko, then top with a thick slice of tomato seasoned with salt and pepper. Finish with a final dusting of panko and a generous grating of pecorino or Parmesan for savory bite.

Return the assembled stacks to the grill, close the lid briefly, and heat just until the cheese softens and the tomato warms. Remove them carefully and top with fresh basil and oregano. A light drizzle of extra virgin olive oil and a touch of syrupy balsamic finishes them beautifully, though they’re delightful even without the drizzle.

The results were even better than I expected. The zucchini picked up a smoky, garlicky note from the grill, the mozzarella warmed into a creamy layer, and the tomato added juiciness and brightness. The panko offered a pleasant crunch and the fresh herbs provided a lift. These stacks are satisfying without being heavy — hearty and light at once.

Serve these stacks as a substantial lunch, a flavorful side, or a light vegetarian dinner alongside a grain. They’re best eaten with a knife and fork so you get every layer, but they also make a fantastic sandwich: place a stack on a toasted bun brushed with the garlic oil and call it a Grilled Zucchini Caprese Stack burger.

Go ahead and make a batch — they come together quickly and showcase summer vegetables at their best.

Grilled Zucchini Caprese Stacks

Yield:
6 zucchini stacks

Ingredients

• 6 thick, 3/4″-1″ slices zucchini (about 4″ across)
• Garlic and herb infused olive oil (or plain olive oil + garlic)
• Italian seasoned panko breadcrumbs
• Salt and pepper
• 6 thick, 1/2″-3/4″ slices large beefsteak tomato
• 6 thick, 1/2″ slices fresh mozzarella (about 8 ounces)
• Freshly grated Romano or Parmesan
• Fresh basil and fresh oregano
• Extra virgin olive oil and balsamic vinegar for drizzling, if desired

Instructions

1. Preheat grill.
2. Brush zucchini slices with garlic-infused olive oil on both sides.
3. Place on the preheated grill and cook a few minutes per side, until tender but not mushy.
4. Remove zucchini and season with salt and pepper. Lightly sprinkle each slice with panko.
5. Place a slice of mozzarella on the zucchini and lightly sprinkle with panko.
6. Top the cheese with a tomato slice, season with salt and pepper, add more panko and grate Romano or Parmesan over the top.
7. Using a spatula to stabilize, return the stacks to the grill, close the cover, and heat until the cheese softens and the tomato is warmed.
8. Remove from the grill, top with fresh basil and oregano, drizzle with olive oil and balsamic if desired, and serve hot.

Notes

If you don’t have garlic-infused oil, quickly make some by heating 1/4 cup olive oil with a smashed garlic clove for 3–5 minutes without browning the garlic. Remove the garlic and stir in a pinch of dried Italian herbs. Refrigerate any leftover infused oil and use within a week, or use plain olive oil and rub with a cut garlic clove before serving.

You can grill zucchini ahead of time and refrigerate. When ready, assemble stacks and finish on the grill or in a 375°F oven until warmed through.

Globe zucchini works well, but any large zucchini that yields a broad slice is suitable. Use a good-quality Romano or Parmesan — it adds noticeable flavor.

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