Zucchini & Squash Stacks with Mozzarella, Goat Cheese & Balsamic Drizzle
Serves: Makes about 6 stacks
  • 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
  1. Drizzle zucchini and squash with olive oil. Season liberally with salt and pepper.
  2. Grill about two minutes on one side and one minute on the other.
  3. 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.
  4. 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.
  5. *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.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/grilled-zucchini-squash-stacks-with-mozzarella-goat-cheese-balsamic-drizzle/