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5 from 4 votes

70+ Best Easy Vegetarian Recipes

Get healthy meal inspiration with these easy, vegetarian recipes! Choose from comforting soups, protein filled dinners, hearty breakfast ideas and everything in between. What to make first? Give this zucchini noodle caprese a try!
Prep Time: 20 mins
Total Time: 20 mins
Course: Main Course
Cuisine: American
Keyword: Best Vegetarian Recipes, Easy Vegetarian Recipes, Vegetarian Recipes
Servings: 5 servings
Calories: 352kcal
Author: Lisa Bryan

Ingredients

  • 4 medium zucchini
  • 8 ounces cherry tomatoes
  • 8 ounces small balls of buffalo mozzarella in water

Basil Pesto

  • 2 tbsp raw pine nuts plus extra for garnish
  • 1/4 cup raw cashews
  • 1 cup packed basil leaves
  • 1/3 cup olive oil
  • 2 garlic cloves
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • black pepper to taste

Garnish

  • toasted pine nuts
  • fresh basil leaves

Instructions

  • Toast the pine nuts in a skillet on medium low heat for 5 minutes. Then add them to a food processor.
  • Toast the cashews in the same skillet for 10 minutes, tossing gently. Then transfer to your food processor.
  • Add the the remaining pesto ingredients into your food processor except the olive oil. Pulse until everything is mixed, then slowly pour in the olive oil with the food processor on. Keep blending until the pesto is smooth and creamy. Set aside.
  • Use a spiralizer to create zucchini noodles, then add them to a large bowl.
  • Slice your tomatoes in half and place into the bowl with the zucchini noodles. Slice the mozzarella balls in half and add to the bow.
  • 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, and serve!

Nutrition

Calories: 352kcal | Carbohydrates: 10g | Protein: 12g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 320mg | Potassium: 618mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2125IU | Vitamin C: 40mg | Calcium: 1055mg | Iron: 2mg