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Zucchini Caprese Salad
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Zucchini Caprese Salad

Author Jennifer Pullman

Ingredients

  • 1 medium zucchini
  • 1/2 red bell pepper
  • 6-8 grapes tomatoes
  • 2-3 ounces fresh mozzarella cheese
  • 1 clove of garlic minced
  • 4 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon dried basil
  • Salt and Pepper to taste.

Instructions

  • Using a spiraling tool, cut zucchini into strips resembling noodles.
  • Slice the red pepper into thin strips.
  • Heat 1 teaspoon of olive oil in a sauté pan over medium heat.
  • Cook minced garlic for 1-2 minutes.
  • Add zucchini "noodle" and pepper slices, sauté for 3-5 minutes until slightly softened.
  • Remove mixture from pan and let cool.
  • When vegetables are cooled add in grape tomatoes and fresh mozzarella cheese.
  • Drizzle with remaining olive oil and balsamic vinegar, gently toss to coat.
  • Season with basil, salt, and pepper.
  • Serve immediately.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg