Pesto Caprese Zucchini Noodle Salad
Try this Pesto Caprese Zucchini Noodle Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper to taste
- 1 pinch red pepper flakes
- 1.5 tablespoons extra virgin olive oil
- for the pesto:
- 1 small garlic clove
- 1 medium zucchini blade d noodles trimmed
- 2 teaspoons pine nuts
- 1 packed cup of basil
- for the zucchini noodles:
- 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
- 2 basil leaves sliced thinly
- Carbohydrate 0.92674204104812 g
- Cholesterol 0 mg
- Fat 8.22086910298217 g
- Fiber 0.194536175886699 g
- Protein 0.372344538459967 g
- Saturated Fat 1.06145361433354 g
- Serving Size 1 1 Serving (11g)
- Sodium 74.2197672258051 mg
- Sugar 0.732205865161421 g
- Trans Fat 0.382937968337274 g
- Calories 77 calories
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.
