Caprese Zucchini Noodle

Photo by Courtney P.
Adapted from inspiralized.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from inspiralized.com

Ingredients

  • For the pesto:

  • 2

    teaspoons pine nuts

  • 1

    packed cup of basil

  • 1.5

    tablespoons extra virgin olive oil

  • 1

    small garlic clove

  • salt and pepper, to taste

  • For the zucchini noodles:

  • 1

    medium zucchini, Blade D, noodles trimmed

  • For the caprese:

  • 2

    half-thick slices of tomato

  • 2

    quarter-inch thick slice of mozzarella cheese (2oz each)

  • 2

    teaspoons extra virgin olive oil, to drizzle

  • salt and pepper, to taste

  • 1

    pinch red pepper flakes

  • 2

    basil leaves, sliced thinly

Directions

Place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary. In a large mixing bowl, add in the zucchini noodles and pour in the pesto. Toss together until fully combined. Plate the zucchini noodles into two dishes and top each with a tomato slice. Top the tomato with a slice of mozzarella and drizzle with olive oil (about 1 teaspoon) and season with salt and pepper. Garnish with red pepper flakes and basil.

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