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Zucchini Caprese

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Zucchini Caprese

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Course: Lunch
Cuisine: American
Keyword: Zucchini Caprese
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 400kcal


  • 1 none cooking spray
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 medium tomato, red
  • 4 ounce mozzarella cheese
  • 1/2 cup yogurt, plain
  • 1/2 cup pesto

Serve With

  • 4 cup watermelon


  • Spray a griddle pan or skillet with cooking spray. Slice zucchini into thin slices lengthwise; making enough for each sandwich to have at least 2 slices.
  • Cook zucchini in hot griddle for 2-3 minutes, flipping once during cook time. Remove from heat and set aside.
  • Slice rolls open, drizzle with olive oil, sprinkle with salt and pepper, and place onto hot griddle pan.  Cook 1-2 minutes open, seasoned side down until they become toasted.
  • Fill each toasted roll with zucchini, a slice of tomato, and a slice of mozzarella.
  • Mix yogurt and pesto together and spread some onto each roll.
  • Close up the roll and slice in half. Serve with cubed watermelon on the side.
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Calories: 400kcal | Carbohydrates: 40g | Protein: 16g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 788mg | Fiber: 5g | Sugar: 19g

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