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.
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.
For our dinner, I paired our pasta with salmon!
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
- Cut or spiralize zucchini noodles until you have used all of the zucchini.
- 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.
- 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.
- 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!