I am trying to be as as health conscious as I can, without sacrificing flavor, and even though I would prefer this dish with pasta (oh, how I miss pasta) the caprese zucchini noodles are REALLY good!
Fun Fact: The definition of “Caprese” is “a dish that includes tomato, fresh mozzarella, and basil”.
It sounds fancy but it’s a simple combination that goes together beautifully, especially when you include balsamic vinegar.
My entire family will eat zucchini noodles now.
They used to be something I just made for myself while I made everyone else pasta, but now they all like them.
They are super fun to make in this little contraption that my husband got me a few years ago.
This thing sat and sat around until I finally worked up the courage to try it. I am so glad I did because it’s awesome!
How to Make Caprese Zucchini Noodles
All you do is twist a zucchini into it and beautiful ribbons of zucchini noodles come out!
There are 2 settings, one for thin noodles and one for thick.
These are the thin noodles.
Before the zucchini noodles, you’ll roast cherry tomatoes.
Drizzle with olive oil, balsamic vinegar, kosher salt and pepper.
Into a 450 degree oven for about 10-15 minutes on the middle rack.
Turn the broiler on high for about 2 more minutes to get the tops nice and charred.
I probably should have lined this baking sheet with parchment paper or foil, oh well…live and learn.
Set the tomatoes aside and start the zucchini noodles.
They go into a skillet on medium heat with a little olive oil, kosher salt, and pepper.
Cook for about 5 minutes. Add the pesto and cook for another 2 minutes.
I make a large batch of pesto about twice a year and I keep it in smaller containers in the freezer.
That way whenever I need a little bit it’s right there waiting for me.
Turn the heat off, add the roasted tomatoes and diced fresh mozzarella and toss together.
The cheese will melt slightly.
We had Caprese Zucchini Noodles as our dinner, but it would be a great side dish as well.
I had some leftover and ate it for lunch the next day, it was really good reheated.
I topped Caprese Zucchini Noodles with fresh basil and a drizzle of balsamic glaze (find it in the grocery store right next to the vinegar)…
it’s also really good on Roasted Veggie Crostini with Goat Cheese
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Caprese Zucchini Noodles
Zucchini noodles with roasted tomatoes and fresh mozzarella cheese
- 1 pint cherry tomatoes
- olive oil, balsamic vinegar kosher salt, peper
- 4-6 zucchini
- 2 Tbsp pesto
- 4 oz fresh mozzarella cut into cubes
- Optional: basil, balsamic glaze
Place cherry tomatoes on a baking sheet (for easy clean up line the sheet with foil or parchment paper). Drizzle with olive oil, balsamic vinegar, kosher salt and pepper. Toss to coat evenly. Roast tomatoes in a 450 degree oven for 10-15 minutes in the middle rack. Turn the broiler on for 1-2 additional minutes if you want the tops charred.
Use a veggie spiralizer to make zucchini noodles. In a skillet over medium heat add olive oil, zucchini noodles, kosher salt, and pepper. Cook 5 minutes, add the pesto, cook another 2 minutes.
Turn heat off, add roasted tomatoes and mozzarella cheese. Toss to coat and serve when cheese has melted slightly. Top with fresh basil and balsamic glaze if desired.