Caprese Zoodles {Healthy Recipe}

These Caprese Zoodles are the perfect veggie substitution for pasta.  All the deliciousness but with tons more veggies!

I’ve been trying to kick this cold thing in the booty and I’m all about using natural remedies if you can but to be honest, it can be hard to figure out what works and what doesn’t.  For instance, the whole vitamin C thing is apparently not so effective.  But, I have heard that garlic is great for your immune system, so, of course, I don’t need to be asked twice to load up on it.  Honey, aren’t you glad!?

For Christmas this year I got a spiralizer attachment for my KitchenAid, which is amazing because I don’t really bake and my beautiful bright pink KitchenAid has been sitting on the counter gathering dust.  Well, this spiralizer attachment has changed my life.  Recently, I decided to give it a go and make Caprese Zoodles, which, if you make them my way, have a ton of garlic.

I love regular Caprese pasta (you can’t go wrong with a simple tomato, basil and mozzarella combo) and it is so so easy that I make it all the time when I need something quick.  I thought there was absolutely no way to make it even easier, but apparently there is–just add zoodles!

For this recipe, I just bought two zucchinis and used my spiralizer attachment to spiralizer them into zucchini noodles (aka zoodles).  They were ready to go in less than 3 minutes!  Even shorter than making fresh pasta!

The Caprese sauce is so simple.  All I did was mix together oil, balsamic vinegar, lots and lots of garlic (this can be tempered depending on whether you have a cold or not or, you know, live with vampires) and a little bit of salt.  Then I added the chopped tomatoes and fresh basil.  I poured the entire thing on the zoodles and tossed to combine.  Then I mixed in the fresh mozzarella.

The result was amazing!  So so tasty and light!  This one is going to become a staple for sure!

I definitely think it would be great with chicken as well for a heartier meal!

Ingredients

2 zucchinis, ends sliced off
1 pint of cherry tomatoes, halved or 3 medium tomatoes, chopped
several large leaves of fresh basil, torn
1 ball of fresh mozzarella, cubed
2 tablespoons of olive oil
2 tablespoons of good balsamic vinegar
2 large gloves of garlic, minced
salt to taste

Directions

1. Using a spiralizer, spiralize zucchini into ribbons.
2. Combine olive oil, balsamic vinegar and garlic in a large bowl and whisk to combine.
3. Add tomatoes and basil to olive oil mixture and then top with salt to taste. Stir to combine.
4. Add zoodles and toss to coat.
5. Top with cheese and toss to coat again and enjoy!