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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