Caprese Zoodles

Ok, I finally jumped on the zoodle wagon and I am so glad I did! They are SO fun to make! I could just watch them spiral all day. Just don’t ask me to say “Spiralizer” because it’s a real hard word for me to say, but pretty darn funny to listen to. You should’ve been there when my husband was talking me through how to say “cinnamon” correctly. The struggle is real!

Needless to say, I had a blast making these zucchini noodles. There are so many possibilities of what you can create with them! Leave them raw, boil them, saute them or bake them up and you will be happy, happy, happy! I love the combination of leaving half of them raw and quickly blanching the other half and tossing them together. You get the perfect amount of crunch to the perfect amount of cooked.

Mozzarella pearls, baby heirloom tomatoes, and a dash of balsamic vinegar make these zoodles sing. The caprese salad is such a classic and vibrant combination, and tossing the ingredients together with the zoodles creates a delicious and healthy dish that can be served as a cold “salad” or warm with some grilled chicken laid over the top of it. Serve this up as a delicious side dish, salad, lunch or mid-day snack and you won’t be disappointed!

I haven’t experimented much with zoodles, but these did start to get a little soggy after a day in the refrigerator, so I would recommend eating these up the day of. Unless you are a zoodle master and have figured out how to correctly keep them, then do that!

These Caprese Zoodles are a bright and healthy dish that will make you feel good from the inside out.

 

Caprese Zoodles

 

Ingredients:

  • 2 medium-sized zucchini
  • 1 teaspoon lemon juice
  • 10 oz baby heirloom tomatoes, halved
  • 8 oz mozzarella pearls
  • 1 tablespoon olive oil
  • 2 tablespoons good balsamic vinegar
  • 1/4 cup lightly chopped basil leaves
  • Salt and pepper to taste

Directions:

  1. Using a spiral attachment or device, spiral the two zucchini to make zoodles according to the device instructions.
  2. Bring a medium pot of water to a boil. Quickly boil half of the zucchini noodles for about a minute and then remove from the water and let cool. Lightly toss the raw zoodles and the cooked zoodles together in a large bowl with the lemon juice to keep the noodles from browning.
  3. In a separate small bowl, toss together the tomatoes with the olive oil and salt and pepper. Add the tomatoes, mozzarella and basil to the zucchini noodles and lightly toss until all of the ingredients are combined. Lightly drizzle the balsamic vinegar over the top and season to taste with salt and pepper.