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Caprese Zoodle Salad (Gluten-Free, Vegetarian)

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I feel like I’ve had caprese on the brain lately and honestly I’m not mad about it one bit! Maybe it’s the fact that the weather’s heating up and I’m starting to crave super simple meals? Or maybe it’s because I just had caprese skewers at my best friend’s baby shower and completely forgot how delicious they were?! Either way – something led to this delicious creation and I’m so soo happy that it did! Caprese Zoodle Salad – it’s what’s on the menu!

This right here will probably be the easiest, most simplistic recipe you will ever find! Mainly because it’s all of six ingredients that you can buy from any grocery store or you might even have them in your kitchen right now.

Can you really go wrong with tomatoes, basil and a little mozzarella? Heck-to-the-no! Just add in some zoodles and you’ve got yourself one delicious meal!

Further Food Nutritionist Commentary:

Zucchini is rich in water and fiber, two compounds which can promote healthy digestion by reducing your risk of constipation and symptoms of various gut disorders. Cooked zucchini is particularly high in vitamin A.

By Anna Lee

Caprese Zoodle Salad (Gluten-Free, Vegetarian)

  • Prep Time: 15 Minutes
  • Cook Time: 5 Minutes
  • Servings: 2

Ingredients

2-3 large zucchini (or 1-2 packages of zucchini noodles/zoodles)

Cherry tomatoes, cut in half

Mozzarella balls, cut in half

Handful of basil, chopped

Balsamic glaze 

Salt & pepper

Instructions

  1. To make balsamic glaze: Heat 1 cup of balsamic vinegar in a saucepan. Boil it over medium high heat for 15 minutes or until it reduces by half. (It should be thick enough to coat the back of a spoon.) Pour the glaze into a container and store in the fridge for later use.
  2. To make the salad: If not using store bought zoodles, spiralize your zucchinis using the “fettuccine” cutter or the 2nd thickest setting on your spiralizer. (You can also use a mandolin to “julienne” the zucchini too.) Place your zoodles in a bowl.
  3. Season the mozzarella balls with salt and pepper and add them to the bowl with the zoodles. Add the tomatoes and basil and toss to combine.
  4. Lightly drizzle the salad with your balsamic glaze and garnish with more basil. Serve immediately!
To make balsamic glaze: Heat 1 cup of balsamic vinegar in a saucepan. Boil it over medium high heat for 15 minutes or until it reduces by half. (It should be thick enough to coat the back of a spoon.) Pour the glaze into a container and store in the fridge for later use. To make the salad: If not using store bought zoodles, spiralize your zucchinis using the “fettuccine” cutter or the 2nd thickest setting on your spiralizer. (You can also use a mandolin to “julienne” the zucchini too.) Place your zoodles in a bowl. Season the mozzarella balls with salt and pepper and add them to the bowl with the zoodles. Add the tomatoes and basil and toss to combine. Lightly drizzle the salad with your balsamic glaze and garnish with more basil. Serve immediately!

Nutrition Information

Per Serving: Calories: 233; Total Fat: 16 g; Saturated Fat: 5 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 25 mg; Sodium: 74 mg; Potassium: 776 mg; Carbohydrate: 10 g; Fiber: 3 g; Sugar: 7 g; Protein: 17 g

Nutrition Bonus:

Vitamin C: 88%; Vitamin A: 15%; Iron: 7%; Calcium: 5%;

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