Baked summer squash strips are perfect for making finger food roll-ups. For this recipe, I’m filling them with the ingredients of a classic Caprese salad, one of my favorite seasonal dishes. Try to choose squash that are the same thickness from tip to base.
Ingredients
- Two 6- or 7-inch yellow summer squash or zucchinis
- Extra virgin olive oil
- Coarse sea salt
- 8 ounces fresh mozzarella
- 12 cherry tomatoes, more as needed, halved
- Basil leaves, to taste
- Garlic chives (optional)
- Balsamic vinegar of Modena
- Freshly ground black pepper, to taste
Directions
Step 1
Preheat your oven to 375°F. Use the straight blade of a box grater or a mandoline to slice the squash into lengths about 1/8-inch thick. Each squash should yield about 8 slices.
Step 2
Arrange the squash slices on a rimmed sheet pan lined with parchment paper and lightly brush with olive oil, then sprinkle with salt. Bake for about 15 minutes until soft but not browned. Remove the pan from the oven and let cool.
Step 3
Cut the mozzarella into thin lengths; they should be about the width of each squash slice and a third as long. Center a piece of mozzarella on a squash length, top with a cherry tomato half, pressing it in to anchor it, and then with a basil leaf. Roll up the squash and tie it with a chive or secure it with a toothpick. Arrange the bites on a serving dish and drizzle with balsamic and more olive oil. Sprinkle on salt and black pepper to taste.
Yields 4 to 8 servings