Zucchini Noodle Caprese
A refreshing and nutritious twist on the classic Caprese, this zucchini noodle salad combines spiralized zucchini, cherry tomatoes, and mozzarella with a creamy basil pesto. It’s low in carbs, high in fiber, and quick to prepare, making it a perfect everyday lunch, dinner, or meal-prep option.
Equipment
- 1 Spiralizer (for zucchini noodles)
- 1 Food Processor (for pesto)
- 1 Skillet (for toasting nuts)
- 1 large mixing bowl
- 1 spoon or spatula
Ingredients
For the Salad
- 4 medium zucchini
- 8 ounces cherry tomatoes
- 8 ounces small buffalo mozzarella balls halved
For the Basil Pesto
- 2 tablespoons raw pine nuts plus extra for garnish
- ¼ cup raw cashews
- 1 cup packed fresh basil leaves
- ⅓ cup olive oil
- 2 garlic cloves
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- Black pepper to taste
Garnish
- Toasted pine nuts
- Fresh basil leaves
Instructions
- Toast the Pine Nuts: Start by placing 2 tablespoons of raw pine nuts in a dry skillet over medium-low heat. Gently stir or toss them frequently for about 5 minutes until they turn golden brown and release a nutty aroma. Be careful, as pine nuts can burn quickly. Once toasted, transfer them immediately to your food processor to prevent overcooking.
- Toast the Cashews: Using the same skillet, add 1/4 cup of raw cashews. Toast them on medium-low heat for about 8–10 minutes, stirring occasionally. The cashews should become slightly golden and fragrant. Once done, transfer them into the food processor with the toasted pine nuts.
- Prepare the Basil Pesto Base: To the food processor containing the nuts, add 1 cup of packed fresh basil leaves, 2 garlic cloves, 1 teaspoon lemon juice, 1/4 teaspoon salt, and black pepper to taste. Pulse the ingredients several times to break them down into smaller pieces. This step creates the aromatic base of your pesto.
- Incorporate Olive Oil: While the food processor is running, slowly drizzle in 1/3 cup of olive oil. Continue processing until the mixture is completely smooth and creamy. The result should be a rich, green pesto that is velvety and easy to spread or mix. Set the finished pesto aside.
- Prepare the Zucchini Noodles: Wash and dry 4 medium zucchinis. Cut off both ends, then use a spiralizer to create long, thin zucchini noodles. If you don’t have a spiralizer, a julienne peeler works as an alternative. Place the noodles in a large mixing bowl, ensuring they are evenly separated and not clumped together.
- Prepare the Cherry Tomatoes: Wash 8 ounces of cherry tomatoes and slice each one in half. Add the halved tomatoes directly to the bowl with the zucchini noodles. This adds vibrant color and a juicy burst of flavor that complements the creamy mozzarella.
- Prepare the Mozzarella: Take 8 ounces of small buffalo mozzarella balls and cut each in half. Add them to the bowl with the zucchini and tomatoes. The mozzarella provides a rich, creamy texture that balances the freshness of the vegetables.
- Combine Pesto and Salad Ingredients: Scoop all of the prepared basil pesto into the bowl containing the zucchini noodles, cherry tomatoes, and mozzarella. Using a spoon or spatula, gently toss all the ingredients together until the noodles and vegetables are evenly coated in the pesto. Take care to mix without breaking the delicate zucchini noodles.
- Garnish and Serve: Sprinkle additional toasted pine nuts and fresh basil leaves on top for garnish. This adds both crunch and an extra layer of fresh flavor. Serve immediately for the best texture and taste.
- Tips for Serving Later: If preparing the salad ahead of time, note that zucchini noodles can release water over a few hours. Before serving, simply drain any excess liquid to prevent the salad from becoming soggy. This dish pairs beautifully with grilled chicken, fish, or can be enjoyed on its own as a light, satisfying meal.
Notes
- For best results, use fresh, firm zucchinis to prevent soggy noodles.
- Toast nuts gently on medium-low heat to enhance flavor without burning.
- If you prefer a smoother pesto, pulse ingredients longer in the food processor.
- Adjust garlic, salt, and lemon juice to taste for a personalized flavor.
- This salad is best served immediately but can be prepped a few hours ahead with careful draining.
- For a vegan version, substitute mozzarella with plant-based cheese or marinated tofu.
