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Zucchini Caprese

When it’s too hot to think about eating, we’re sure you can muster up a little appetite for this refreshing salad. It’s all you need on a sweltering day (well that, and a chilled white wine). We thought we’d shake up the classic Caprese Salad with a little summer squash. We adore zucchini paired with fresh mint, and this Basil Mint Pesto is one of our new favorites. It’s great to have on the table for every meal, try it with steak or shrimp, or simply as a dip for that fresh loaf of sourdough.

We developed this recipe in collaboration with @kingsfoodmarkets, featuring @lionilatticini mozzarella. A simple dish can be outstanding with quality ingredients, so make sure you have a great mozzarella, your favorite extra virgin olive oil and fresh produce to make it exceptional!

Grilled Zucchini Caprese

  • 1 green zucchini

  • 1 yellow zucchini

  • 1 log (16oz) of sliced mozzarella, we used Lioni available @kingsfoodmarkets

  • Flaky sea salt

Basil Mint Pesto

  • 1-1/2 cup fresh basil leaves, packed

  • 1/2 cup fresh mint leaves, packed

  • 1/2 cup toasted pine nuts

  • 1/2 cup freshly grated Parmesan

  • 1/2-3/4 cup extra virgin olive oil

  • Salt & pepper to taste

  • Chili flakes, optional

To make the pesto, put the basil, mint, pine nuts and parmesan in a food processor. Pulse until everything is chopped and combined. Drizzle in the olive oil whilst processing. Check for seasoning and add salt and pepper as needed. The parmesan is salty so make sure to taste first!

Slice the zucchini into ovals, about 1/4-inch (approx. 0.5cm) on the diagonal. Heat a griddle pan over high heat until it’s scorching hot. Lightly brush the zucchini rounds with olive oil on one side, and place them (oil side down) on the hot griddle to get sear marks. Don't move them, check after 2-3 minutes to see if you have a good sear. Don’t overcook them, otherwise the zucchini will get soggy. There's no need to flip them over, this will help them retain their structure. Remove from the heat and allow to cool slightly.

Shingle the zucchini and mozzarella slices in an alternating pattern on a large platter. Drizzle with the Basil Mint Pesto, and a sprinkle of flaky sea salt.

Serve with a fresh baguette or ciabatta loaf and a crisp glass of your favorite white wine.

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