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Zucchini Noodle Caprese Salad
Zucchini noodles, fresh tomatoes and mozzarella tossed with basil, balsamic and olive makes a tasty side dish for meals. It requires no cooking and goes together in a flash.
Course
Dinner, Entree, Lunch, Salad
Cuisine
Italian
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
Calories
150
kcal
Author
Caitlin Self, MS, CNS, LDN
Ingredients
2
zucchini
about 12 ounces or ¾ pounds
2
ounces
fresh mozzarella
about 50 grams
6
cherry tomatoes
1
teaspoon
olive oil
2
teaspoons
balsamic vinegar
salt and pepper to taste
2-4
tablespoons
basil
thinly sliced for topping
US Customary
-
Metric
Instructions
Using a julienne slicer/peeler or a spiralizer, cut the zucchini into long noodle-like strips. (See video here for guidance.)
Place zucchini noodles in a large bowl and drizzle with olive oil. Mix well and divide into two bowls.
Cut the mozzarella into chunks and sprinkle with salt and pepper, set aside.
Slice the tomatoes in half and place on the zucchini noodles, then top with the mozzarella and drizzle with balsamic vinegar.
Garnish with thinly sliced fresh basil and serve.
(Alternately, you can mix all ingredients together in a large bowl and serve, which is especially good if you make this for more than two people.)
ENJOY!
Nutrition
Calories:
150
kcal
|
Carbohydrates:
10
g
|
Protein:
9
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
22
mg
|
Sodium:
200
mg
|
Potassium:
656
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
939
IU
|
Vitamin B1:
0.1
mg
|
Vitamin B2:
0.3
mg
|
Vitamin B3:
1
mg
|
Vitamin B5:
1
mg
|
Vitamin B6:
0.4
mg
|
Vitamin B12:
1
µg
|
Vitamin C:
47
mg
|
Vitamin D:
0.1
µg
|
Vitamin E:
1
mg
|
Vitamin K:
20
µg
|
Calcium:
185
mg
|
Copper:
0.2
mg
|
Folate:
57
µg
|
Iron:
1
mg
|
Manganese:
0.4
mg
|
Magnesium:
47
mg
|
Phosphorus:
191
mg
|
Selenium:
5
µg
|
Zinc:
2
mg
|
Choline:
27
mg