Pesto Caprese Zucchini Noodle Salad
Try this Pesto Caprese Zucchini Noodle Salad recipe, or contribute your own.
Try this Pesto Caprese Zucchini Noodle Salad recipe, or contribute your own.
- 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
Step-by-step
- 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.
Raw zucchini contains approximately ninety-five percent water, yet the ingredient list fails to mention how this moisture dictates the success of a noodle salad. Salt draws free water out of cellular walls through osmosis, turning a crisp bowl into a watery pool within minutes of mixing. Thoroughly patting the spiralized squash dry with paper towels before tossing prevents the dressing from diluting into a thin film.
Managing Moisture and Equipment Without a Spiralizer
Standard box graters produce square strands that hold less surface area than traditional julienne cuts, but they serve as an effective substitute when mechanical spiralizers are unavailable. Mandolines fitted with julienne attachments yield uniform strips, provided operators use safety guards to protect vulnerable fingertips. High-powered food processors break down pine nuts and basil leaves efficiently, though pulsing rather than running the motor continuously prevents friction heat from turning the vibrant green paste dull and oxidized.
- Salt the cut zucchini for ten minutes and squeeze the strands gently in a clean dish towel to remove excess liquid before dressing.
- Consume this dish immediately after assembly, as residual salt continues to draw moisture from the squash over time.
- Store unused pesto in a sealed glass jar with a thin layer of olive oil on the surface for up to forty-eight hours to prevent discoloration.
