Zucchini Noodle Caprese
Zucchini noodle caprese is made from my favorite gluten-free pasta alternative, zucchini noodles – and inspired by one of my all time favorite salads, caprese.
Every time I make a new zucchini noodle “zoodle” recipe I say that it’s my favorite. I think it’s quite evident that I just love zoodles or any form of zucchini pasta. If you’ve watched my videos on how to make and cook zucchini noodles or 10 vegetables to spiralize, you surely know that.
But this one, yeah, this zucchini noodle caprese may just be my favorite.
I’ve traveled extensively through Italy twice and I’ve always said that if there’s one country in the world I could easily live in, it would be Italy. The first time I traveled Italy was during a European study abroad in college and the second time was about 10 years later with my mom. For the record, I may have left my heart in Positano.
Both of those trips to Italy were before my celiac diagnosis, so everything in sight was edible. And I’d be lying if I said I didn’t do my fair share of indulging. I did. But given all the pizzas, pastas and everything I could eat, I kept going back to caprese. My favorite Italian salad. A salad that’s so simple, crisp, flavorful and beautiful.
So today I decided to give the traditional caprese salad a zucchini noodle boost, resulting in this delicious zucchini noodle caprese.
What’s great about this salad is the freshness and flavor from a few key, simple ingredients. Namely, basil, zucchini and tomatoes. The basil, combined with olive oil, garlic, lemon juice, pine nuts and cashews makes for a highly addictive basil pesto that you’ll literally want to slather on anything and everything.
The cherry tomatoes and creamy buffalo mozzarella balls are perfectly bite-sized. And I love that you can twirl the zucchini noodles just like traditional pasta.
With a glass of wine (or limoncello) in one hand, this zucchini noodle caprese definitely has me dreaming of my next trip back to Italy.
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Zucchini Noodle Caprese
This zucchini noodle caprese is a healthy, delicious salad made from zucchini noodles and a few simple, fresh ingredients.
- 4 medium zucchini
- 8 ounces cherry tomatoes
- 8 ounces small balls of buffalo mozzarella in water
- toasted pine nuts
- fresh basil
- ground black pepper
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. Note: for help spiralizing zucchini watch this video.
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.
Zucchini noodles do become watery over time, so if you make this salad ahead of time you may find some liquid pooling in the bottom of the bowl. Simply tip the bowl over the sink to drain any excess water.
Other zucchini noodle recipes you might like:
This recipe was originally posted October 2014, but updated to include new photos.