Zucchini noodles caprese

Zucchini Noodles Caprese

This Zucchini Noodles Caprese is a fresh, low-carb, and light dish that captures the flavors of a classic Caprese salad with a fun twist! Spiralized zucchini replaces pasta, creating a refreshing base tossed with juicy cherry tomatoes, creamy mozzarella, fragrant basil, and a simple balsamic glaze. It’s perfect as a quick weeknight meal, a side dish, or even a summer appetizer!

Ingredients

(Serves 4)

For the Zucchini Noodles 

3 medium zucchini, spiralized

1 tablespoon olive oil

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

For the Caprese Topping:

1 ½ cups cherry tomatoes, halved

1 cup mini mozzarella balls  or cubed fresh mozzarella

¼ cup fresh basil, chopped

2 tablespoons extra virgin olive oil

1 tablespoon balsamic glaze (or balsamic vinegar reduction)

¼ teaspoon salt

¼ teaspoon black pepper

Time required:

Total Time: 15 minutes

Prep time: 10 minutes

Cook time:5 minutes

Instructions 

Step 1: Prepare the Zucchini Noodles

1. Use a spiralizer to cut the zucchini into noodles. If you don’t have a spiralizer, use a vegetable peeler to make ribbon-like strips.

2. Heat olive oil in a large pan over medium heat.

3. Add garlic and saute for 30 seconds until fragrant.

4. Add zucchini noodles, season with salt and pepper, and cook for 1-2 minutes, just until slightly softened but still crisp. (Avoid overcooking to prevent sogginess.)

5. Remove from heat and drain any excess liquid.

Step 2: Assemble the Caprese Topping

1. In a bowl, mix cherry tomatoes, mozzarella, basil, olive oil, salt, and pepper.

Step 3: Combine & Serve

1. Toss the zucchini noodles with the Caprese mixture until well combined.

2. Drizzle with balsamic glaze before serving.

Step 4: Enjoy!

1. Serve immediately as a light main dish or side.

Nutritional Information

(Per Serving, Approximate)

Calories: 180 kcal

Protein: 8g

Carbs: 10g

Fat: 12g

Fiber: 2g

Sugar: 6g

Sodium: 200mg

Notes & Tips

Make it a meal by adding grilled chicken, shrimp, or chickpeas.

Want a crunchier texture: Eat the zucchini noodles raw instead of sauteing.

 Dairy-free: For a dairy free version, use vegan mozzarella or sprinkle with toasted nuts.

Balsamic glaze substitute: If you don’t have balsamic glaze, simmer ¼ cup balsamic vinegar with 1 teaspoon honey until thickened.

Serving suggestion: Pair with garlic bread, a side salad, or grilled fish.

Questions & Answers

Q: Can I make zucchini noodles ahead of time?

A: Yes! Store raw spiralized zucchini in an airtight container in the fridge for up to 2 days. Cook just before serving.

Q: How do I prevent zucchini noodles from getting watery?

A: After spiralizing, sprinkle with salt and let sit for 10 minutes. Then, pat dry before cooking to remove excess moisture.

Q: Can I use a different cheese?

A: Yes! Crumbled goat cheese or shaved Parmesan also work well.

Q: Can I eat this cold?

A: Absolutely! It makes a great cold pasta salad alternative.

Q: What can I use instead of zucchini?

A: Try cucumber noodles for an even fresher, no-cook version or spaghetti squash for a heartier dish.

This Zucchini Noodles Caprese is light, fresh and packed with summer flavors a perfect meal in just 15 minutes!

 

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