Caprese "Salsa" Zucchini with Sea Salt

The recipe Caprese "Salsa" Zucchini with Sea Salt could satisfy your Mexican craving in around 45 minutes. This recipe covers 3% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 96 calories, 3g of protein, and 9g of fat per serving. This recipe serves 4. If you have olive oil, zucchini, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Preheat grill pan over medium-high heat.

Equipment you will use

Grill Pan

Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.

Ingredients you will need

Zucchini

Equipment you will use

Grill

Bowl

Frying Pan

Combine tomato, fresh mozzarella cheese, basil, and minced garlic in a bowl.

Ingredients you will need

Fresh Mozzarella

Minced Garlic

Tomato

Basil

Equipment you will use

Bowl

Add olive oil and red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture.

Ingredients you will need

Red Wine Vinegar

Olive Oil

Zucchini

Tomato

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 0teaspoons

coarse sea salt 3Tbsps

chopped fresh basil 57grams

sliced fresh mozzarella cheese 1

garlic clove, minced 1Tbsp

extra-virgin olive oil 2teaspoons

extra-virgin olive oil 1teaspoon

red wine vinegar 79milliliters

diced tomato 2mediums

zucchini, cut diagonally into 1/2-inch-thick slices

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.