Zucchini Noodle Caprese
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
5 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
American
Zucchini Noodle Caprese
Description
The Zucchini Noodle Caprese features spiralized zucchini noodles as a crisp, vegetable base paired with halved cherry tomatoes and small buffalo mozzarella balls, which bring a tender, milky contrast. The homemade basil pesto combines toasted pine nuts and cashew nuts with basil leaves, garlic, lemon juice, and olive oil, resulting in a creamy yet slightly nutty sauce that binds the salad ingredients together. This preparation preserves the freshness of each component while providing layers of aroma and texture.
The dish is best served immediately to maintain the zucchini noodles' fresh firmness and to enjoy the bright balance between the vegetables and rich pesto. It works well as a light lunch or a side to grilled dishes. The garnishing with toasted pine nuts and fresh basil leaves adds a pleasant crunch and herbal note.
For those preparing in advance, be aware that zucchini noodles tend to release water over time, which may create some liquid in the bowl. Draining this excess water before serving helps maintain the salad's texture and flavor.
Ingredients
- 4 zucchini medium
- 8 ounces cherry tomato
- 8 ounces buffalo mozzarella in water, small balls
Basil Pesto
- 2 tbsp pine nuts plus extra for garnish, raw
- 1/4 cup cashew nuts raw
- 1 cup basil packed leaves
- 1/3 cup olive oil
- 2 garlic cloves
- 1 tsp lemon juice
- 1/4 tsp salt
- black pepper to taste
Garnish
- pine nuts toasted
- basil fresh leaves
Instructions
- Toast the pine nuts in a skillet on medium low heat for 5 minutes, tossing gently. Then place them in your food processor.
- Toast the cashews in the same skillet for 10 minutes, tossing gently. Then transfer to your food processor.
- Add the remaining pesto ingredients into your food processor except the olive oil. Pulse until the ingredients are mixed. Turn your food processor on while slowly pouring the olive oil. Process until your pesto is smooth and creamy, then set aside.
- Cut the ends off each zucchini and use a spiralizer to create zucchini noodles. Place these into a large bowl.
- Cut your tomatoes in half and place into the bowl with the zucchini. Cut your mozzarella balls in half and place in the same bowl.
- Using a spoon or spatula, remove all of the pesto from the food processor and add to the bowl. Mix all of the ingredients together until well combined. Serve immediately.
Notes
- When spiralizing zucchini, watch tutorial videos for guidance and consider using a 6-Blade Paderno Spiralizer for best results.
- Zucchini noodles release water over time; drain any excess liquid before serving if the dish is prepared ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 320mg | 13% |
| Potassium | 618mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2125IU | 43% |
| Vitamin C | 40mg | 44% |
| Calcium | 1055mg | 106% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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