Caprese Zucchini Noodle
By Pollin
Rate this recipe
4/5
(1 Votes)
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
Details
Adapted from inspiralized.com
Preparation
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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