Fresh and light this grilled zucchini caprese would make a healthy lunch or delicious appetizer.
Melt butter in a small sauce pan with balsamic vinegar. Whisk together and simmer until thickened.
Slice zucchini and coat with olive oil. Sprinkle with kosher salt and cracked pepper. Cook on grill for about 2 minutes on each side being careful not to over cook. You want it to still be a bit firm.
Place slices of tomatoes and cheese on zucchini and drizzle with balsamic vinegar reduction.