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Caprese Zucchini Noodle


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  • 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


Adapted from


Step 1

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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