Abobrinha com muçarela

Ingredientes

• 3 medium zucchini (1 1/2 lbs.), cut lengthwise
• 5 campari tomatoes or similar, sliced 1/2 – inch thick
• 8-10 oz. fresh mozzarella cheese, thinly sliced
• 1/4 tsp. garlic powder
• Fresh basil leaves, julienned
• Olive oil
• Kosher salt and fresh ground black pepper
• Balsamic glaze, for serving, optional

Modo de preparo

1. 1

   Rub zucchini halves with little olive oil all over. Sprinkle with garlic powder and season with salt and black pepper, to taste.

2. 2

   Preheat an outdoor gas grill on medium heat. Clean and oil the grill grates.

3. 3

   Grill the zucchini for 3-5 minutes per side or just until knife tender. Zucchini should be tender all the way through but not mushy. Cook time will depend on the thickness of the zucchini.

4. 4

   Remove the grilled zucchini to a serving platter cut side up. Top with mozzarella cheese and tomatoes in an overlapping pattern. Sprinkle with basil and drizzle with olive oil. Season with additional salt and fresh ground black pepper as needed.

5. 5

   Slice into serving pieces and serve immediately or at room temperature. It also tastes well chilled the next day.