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Zucchini Noodles Caprese

July 24, 2013

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As you know, one of my favorite foods throughout my pregnancy has been caprese salad.  Anything with tomato, basil and mozzarella and I’m in.  So I have gotten creative with my caprese combinations.  

This week, using on my favorite gadgets, I made zucchini noodles and topped them with caprese salad.  

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Zucchini noodles are so easy to make with a vegetable spiralizer.  They are quick to cook with a little garlic olive oil and a few spices, and they are easy to top with anything from red sauce, to creamy sauce or grilled meat + veggies. 

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For our dinner, I paired our pasta with salmon!

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Zucchini Noodles Caprese 

  • 2-3 zucchini, made into pasta using a peeler or spiralizer, or the old fashioned way – a knife and some good cutting skills
  • 2 tomatoes, diced
  • 1/2 c. fresh mozzarella cheese, diced
  • 1/4 c. – 1/2 c. fresh basil, chopped
  • 1 Tbsp. olive oil + 1 Tbsp. olive oil
  • salt + pepper
  1. Cut or spiralize zucchini noodles until you have used all of the zucchini.
  2. In a large frying pan, sprayed with cooking spray, lay noodles out and cook with olive oil.  Make sure to stir often so you can get the noodles browned.
  3. While the noodles are cooking, chop tomatoes + mozzarella + basil and mix together with 1 Tbsp. olive oil and a little balsamic (optional) to make caprese salad.  
  4. When noodles are done, top with caprese salad and serve with a side of protein!

Now that the Royal Baby is here – we can focus our attention on the Baby H watch!  

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