2 zucchini (about 3/4 pound) each cut diagonally into 12 slices
Cooking spray
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze
1 garlic, minced
4 heirloom tomatoes, each cut into 6 (1/4 inch-thick) slices
3 ounces fresh mozzarella cheese, cut into 16 slices
16 cherry tomatoes, halved
Fresh basil leaves
Directions
Preheat grill to medium-high heat.
Coat both sides of zucchini with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange on grill, grill 4 minutes each side.
Combine oil, glaze garlic, remaining 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
Arrange 8 tomato slices on a platter; top each with 1 zucchini slice, 1 tomato slice, and 1 cheese slice. Top each stack with 1 zucchini slice, 1 tomato slice, 1 cheese slice, and 1 zucchini slice.Drizzle balsamic dressing evenly over stacks; sprinkle with cherry tomatoes and basil.
