If you are looking for a light and refreshing dish that is packed with flavor, then this zucchini noodle caprese recipe is perfect for you!
It is a healthy twist on the classic Caprese salad, using zucchini noodles instead of traditional pasta.
Zucchini Noodle Caprese
- Spiralizer or vegetable peeler
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Sharp Knife
- Large skillet
- Wooden spoon or spatula
- 2 medium-sized zucchinis
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella, diced
- 1/2 cup fresh basil leaves, chopped
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Using a spiralizer or a vegetable peeler, create zucchini noodles. Set aside.
- In a large mixing bowl, combine the cherry tomatoes, diced fresh mozzarella, chopped basil leaves, and minced garlic.
- In a separate mixing bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Season with salt and pepper to taste.
- Pour the dressing over the tomato and mozzarella mixture, and stir to combine.
- Heat a large skillet over medium heat. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until just tender.
- Add the tomato and mozzarella mixture to the skillet with the zucchini noodles, and toss gently to combine.
- Cook for an additional 1-2 minutes until the cheese has melted slightly.
- Serve immediately, garnished with additional fresh basil leaves if desired.
- Be careful not to overcook the zucchini noodles, as they can become too soft and lose their texture. Cook them for just a few minutes until they are tender but still slightly firm.
- If you don’t have a spiralizer, you can use a vegetable peeler to create zucchini noodles. Simply peel the zucchini lengthwise into long, thin strips.
- You can customize this recipe with different vegetables or cheeses to suit your taste preferences.
- If you’re making this recipe in advance, store the tomato and mozzarella mixture and the dressing separately from the zucchini noodles to prevent them from becoming too soggy.
- For a vegan version of this recipe, use a vegan cheese substitute instead of fresh mozzarella and omit the garlic or use a vegan garlic substitute.
- This recipe can be served warm or cold, depending on your preference.
- Fresh basil leaves are essential to this recipe as they add a distinct and fresh flavor. If you don’t have fresh basil, use dried basil in place of fresh, but note that the flavor will be slightly different.
Easy To Make Dish
This zucchini noodle caprese recipe is not only healthy and delicious, but it is also easy to make and perfect for a quick and satisfying meal. The zucchini noodles provide a light and refreshing base for the juicy cherry tomatoes and creamy mozzarella, while the balsamic dressing adds a tangy and sweet flavor to the dish.
To make this recipe even more nutritious, you can add other vegetables like sliced bell peppers, chopped cucumbers, or diced avocado. You can also swap out the mozzarella for crumbled feta cheese or sliced grilled chicken for added protein.
This dish is perfect for lunch, dinner, or as a side dish to complement any main course. It is also a great option for meal prep as it can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of cheese instead of fresh mozzarella?
Yes, you can use any type of cheese you prefer. However, the fresh mozzarella gives the dish a traditional caprese flavor and texture.
Can I use a different type of vinegar instead of balsamic vinegar?
Yes, you can use any type of vinegar you prefer. However, balsamic vinegar gives the dish a slightly sweet and tangy flavor that complements the other ingredients well.
How do I spiralize the zucchinis?
You can use a spiralizer or a vegetable peeler to create zucchini noodles. If using a spiralizer, follow the instructions on the machine. If using a vegetable peeler, simply peel the zucchini lengthwise into long, thin strips.
Can I make this recipe in advance?
Yes, you can prepare the tomato and mozzarella mixture and the dressing in advance, but it’s best to cook the zucchini noodles just before serving to prevent them from getting too soggy.
Can I use canned tomatoes instead of fresh cherry tomatoes?
Fresh cherry tomatoes are best for this recipe, but you can use canned tomatoes if fresh ones are not available.
Can I use dried basil instead of fresh basil?
Fresh basil leaves are best for this recipe, but you can use dried basil if fresh ones are not available. Use 1/2 teaspoon of dried basil in place of the 1/2 cup of fresh basil.
Can I add other vegetables to this dish?
Yes, you can add other vegetables to this dish, such as bell peppers, onions, or mushrooms.
Can I use a different type of oil instead of olive oil?
Yes, you can use any type of oil you prefer, but extra-virgin olive oil is best for this recipe as it adds flavor to the dish.
How do I store leftover zucchini noodle caprese?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using a vegan cheese substitute instead of fresh mozzarella, and by omitting the garlic or using a vegan garlic substitute.
Final Thought On Making a Zucchini Noodle Caprese Recipe
This zucchini noodle caprese recipe is a delicious and healthy twist on the classic caprese salad.
It is easy to make, customizable, and perfect for any occasion.
Give it a try and enjoy all the fresh and flavorful ingredients it has to offer!