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zucchini mozzarella salad

Roasted Zucchini Mozzarella Salad

This take on a caprese salad replaces traditional tomatoes with spicy roasted zucchini. Once you taste the combination of blistering hot zucchini and cool, creamy mozzarella, you will never go back.
Servings 2
Author Turnip the Oven

Ingredients

  • 2 medium-large zucchini
  • 1 tablespoon extra virgin olive oil plus more for serving
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon granulated garlic
  • 1/8-1/4 teaspoon red pepper flakes
  • 1/2 cup bocconcini halved
  • Handful of fresh mint leaves chopped
  • Handful of slivered almonds toasted

Instructions

  1. Preheat the oven to 450ºF. Line a baking sheet with foil for easy cleanup.
  2. Cut the zucchini crosswise, slightly on the diagonal, to make oval shapes. Toss the zucchini with the olive oil, salt, pepper, Italian seasoning, garlic, and red pepper flakes and arrange in a single layer on the baking sheet. Roast until tender and just beginning to brown in spots, about 20 minutes.
  3. Arrange the zucchini on a serving platter and scatter the bocconcini, mint, and almonds on top. Drizzle with more olive oil and serve.