These zucchini tomato cups with bubbly mozzarella gratin and balsamic vinegar are the most irresistible appetizers! A cross between mini pizza and bruschetta, they're like a baked bite of Italian caprese salad!
Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper. If using the air fryer, there's no need to preheat. Rinse and dry the veggies.
Cut off a bit of the zucchini bottom away to make it flat, or the zucchini cup it won't stay up. Holding by the stem side, cut the zucchini in slices about 1 1/4 inch thick (3 centimeters).Using a melon baller or a small measuring (round) spoon, core the zucchini slices by scooping out the flesh from the center of each slice.
Fill each zucchini cup with about 1 teaspoon of grated or crumbled mozzarella cheese. Sprinkle salt and black pepper to taste, and top each cup with one cherry tomato.
Transfer the stuffed zucchini appetizers to a baking tray lined with parchment paper, or arrange them in the air fryer basket, leaving some space in between them.Roast at 400 °F (200 °C) for 20 to 25 minutes, until the mozzarella is bubbling out of the cups in a gratinated crust and the tomatoes start bursting.
To serve, arrange the stuffed zucchini cups on a bed of fresh basil leaves and drizzle them with balsamic vinegar. Finish it with a light sprinkle of fleur de sel to bring out the flavor!
Notes
Other great options for cheese in this recipe are Greek feta, Gorgonzola or Gruyere. Feta and Gorgonzola won't have the same gratin crust effect as mozzarella, however.You can assemble the zucchini cups up to 2 days in advance. Keep them refrigerated and roast them just before serving.Serve the zucchini bites straight from the oven as a hot appetizer or just serve them cold, they are equally delicious.Keep the leftovers refrigerated in an airtight container for up to 3 days.