Zucchini Noodle Caprese Bowl
Ingredients
- Zucchini Noodles:
- 4 medium zucchini spiralized into noodles
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Caprese Topping:
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella torn into pieces
- ½ cup fresh basil leaves torn
- ¼ cup grated Parmesan cheese optional
- Balsamic Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 clove garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Spiralize zucchini into noodles. Use julienne peeler if no spiralizer.
- Pat zucchini noodles dry with paper towels to remove moisture.
- Whisk olive oil, balsamic vinegar, honey, garlic, Italian seasoning, salt, and pepper. Set aside.
- Heat 1 tablespoon olive oil in large skillet over medium heat.
- Add garlic. Cook 30 seconds until fragrant.
- Add zucchini noodles, salt, and pepper. Toss gently.
- Cook 2 to 3 minutes, tossing frequently, until tender-crisp. Do not overcook.
- Remove from heat. Transfer to serving bowls.
- Top with cherry tomatoes, mozzarella, and basil.
- Drizzle balsamic dressing over each bowl.
- Sprinkle with Parmesan if using.
- Serve immediately while warm.
Notes
- Do not overcook zucchini noodles — 2 to 3 minutes maximum
- Remove excess moisture before cooking
- Cook over medium heat to prevent wateriness
- Toss frequently for even cooking
- Serve immediately — do not reheat
- Use fresh mozzarella for best texture
- Tear basil by hand to prevent bruising
- Can eat zucchini noodles raw if preferred
- Store components separately for leftovers
- Skip cheese for vegan version