Caprese Zoodles
Easy, fast spiraled caprese zoodles with fresh mozzarella, pesto, basil and cherry tomatoes. Healthy delicious recipe!
Servings: 4 servings
Calories: 272kcal
Ingredients
- 4-5 zucchini medium size
- ¼ cup water
- 1 tsp salt
- 6 ounces pesto
- 10-15 cherry tomatoes sliced in half
- 8 ounces fresh mozzarella cubed, or use pearls or balls (cut in half)
- Salt and pepper to taste
- 5 large basil leaves optional
Instructions
- Spiralize zucchini
- In a skillet add water and preheat until water is boiling. Add noodles and salt to pan and allow to steam and saute for about 3-5 minutes, stirring occationally. you want the noodles to be al dente. Not soggy, but tender with a little bite to them. Different spiralizers slice in different sizes, so the steaming time may vary depending on thickness. add more water if more time is needed, Drain water if less time is needed and water remains.
- Add zoodles back to skillet on med-high heat (if you drained access water) stir in basil, tomatoes, and mozzarella. Allow to sit in hot pan for a few minutes and serve immediately.
Notes
CAN I MAKE THIS AHEAD OF TIME?
You can Spiralizer your noodles up to a few days before making it! But I don't recommend making it until right before serving.HOW DO I STORE LEFTOVERS?
WHAT?! you have leftovers. I'm shocked. just kidding. For leftovers, just place them in an air tight container in the fridge. They'll keep for a week. Simply reread in microwave or skillet.
Nutrition
Calories: 272kcal | Carbohydrates: 14g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 1344mg | Potassium: 555mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1076IU | Vitamin C: 37mg | Calcium: 359mg | Iron: 1mg