Grilled Zucchini and Squash with Mozzarella, Goat Cheese & Balsamic Drizzle

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Grilled Zucchini and Squash

When is it going to end? I feel like a meteorologist over here for as much as I’ve been talking about the weather. But I mean, come on. A winter storm in May? I don’t really curse that much, but what the h*** I’m sorry that was totally un-ladylike and all that, but it was necessary. I’m seriously angry about it. As I irritably type these words, Kansas is preparing for the next three days to be 40 and SNOWING.

I.just.can’t.deal.

This May snow also happens to fall on the day of one of my bridal showers. A bridal shower I already have a super cute sundress picked out for, because you know, I thought at this time of year I wouldn’t need a freakin parka. Come rain or snow though, I will be wearing that dress Saturday – I don’t care if I have to wear a ski coat over it and freeze my little booty off. It’s happening.

Luckily, we got in some good grilling time while it was warm out and Monday night was glorious. I had planned on making some sort of fancy burger to share with you guys, but when I asked Kevin what he wanted on his burger and he replied with the standard cheese, lettuce, tomato – I thought to myself how incredible that sounded. No muss, no fuss, just a plain ole cheeseburger with lots of juicy tomato, crisp lettuce, mayo and ketchup.

I still wanted to share something from our grilling date and we did need a side so I brainstormed a little bit and came up with these super easy veggie stacks. Aren’t they adorable?

We grilled thick slices of zucchini and squash, and then layered them with a little mozzarella and goat cheese and threw them back on the grill for a few seconds while the cheese melted. I topped each one off with a little drizzle of super thick balsamic vinegar. (You could also use regular balsamic and reduce it in a small saucepan to create a thicker consistency).

These are incredibly versatile – you could pretty much use any veggie that is stackable – eggplant would work well or even thick slices of russet potatoes would stack nicely. Same thing can be said for the cheeses – we used mozzarella and goat cheese since that’s what I had on hand but, brie, provolone, or even ricotta would be delicious. Sky’s the limit!

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Zucchini & Squash Stacks with Mozzarella, Goat Cheese & Balsamic Drizzle

Author: Nicole-Cooking for Keeps

Serves: Makes about 6 stacks

Ingredients

1 zucchini cut in ½ rounds
1 squash cut in ½ rounds
3 ounces mozzarella cheese, cut into thin slices (about the same size at the veggies)
3 ounces goat cheese
3 tablespoons thick balsamic vinegar (or ½ regular balsamic vinegar)
Salt, Pepper, Olive Oil

Instructions

Drizzle zucchini and squash with olive oil. Season liberally with salt and pepper.
Grill about two minutes on one side and one minute on the other.
Lay a piece of zucchini down, then top with a slice of mozzarella cheese, then a piece of squash, followed by zucchini, and then a teaspoon or two of goat cheese, then another piece of squash.
Place back on a cool part of the grill for a few seconds until the cheese starts to melt. Transfer to platter and drizzle with balsamic vinegar.
*Note, if you do not have thick balsamic vinegar you can place ½ cup of normal balsamic in a small saucepan. Bring to a boil and then reduce to a simmer for about ten minutes until it become syrupy. Let cool.