Zucchini Noodle Caprese

Fresh Zucchini Noodle Caprese: spiralize zucchinis, combine with mozzarella, tomatoes, and basil, and drizzle with garlic-infused olive oil and balsamic glaze. Try it tonight!

Summer’s sweetest flavors come together in this refreshing twist on the classic Caprese salad. Zucchini noodles take center stage, paired with creamy mozzarella, juicy tomatoes, and a drizzle of balsamic glaze, all tied together with a sprinkle of fresh basil and parsley.

A light, satisfying dish perfect for warm weather gatherings.

Ready Time

30 mins


10 servings


  • 2 large zucchinis
  • 10 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
  • 2 large tomatoes, sliced into 1/4-inch thick rounds
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh basil leaves, chopped (about 1/4 cup)
  • 1/4 cup chopped fresh parsley


Use a spiralizer to create noodle-like strands from the zucchinis.

You can also use a vegetable peeler to peel the zucchinis into long strips if you don’t have a spiralizer.

Place the zucchini noodles in a colander and set aside.

In a small bowl, whisk together olive oil, garlic, salt, and black pepper.

Set the dressing aside.

Cut the mozzarella cheese slices into smaller rounds, about 1 inch in diameter.

You should end up with around 20-25 pieces.

Cut the tomato slices into halves or quarters, depending on their size.

You should end up with around 20-25 pieces.

In a large bowl, combine the zucchini noodles, mozzarella cheese rounds, and tomato halves.

Drizzle the garlic-infused olive oil over the top and toss gently to combine.

In a small bowl, whisk together balsamic vinegar and a pinch of salt.

Drizzle the balsamic glaze over the zucchini noodle mixture and toss gently to combine.

Sprinkle chopped basil leaves and parsley over the top and toss gently to combine.

Serve immediately, garnished with additional basil leaves and parsley if desired.


Make sure to squeeze out as much moisture from the zucchini noodles as possible to prevent a soggy mess.

If using a vegetable peeler, try to peel in one direction to get long, uniform strips.

For the garlic-infused olive oil, be gentle when whisking to avoid creating a strong garlic flavor.

Fresh mozzarella is key – don’t substitute with low-moisture mozzarella.

Halve or quarter the tomatoes based on their size to ensure bite-sized pieces.

If you want a thicker balsamic glaze, reduce the balsamic vinegar on the stovetop until syrupy.

This recipe is perfect for a crowd – just be sure to prep the zucchini noodles and garlic-infused oil ahead of time.

Nutrional Value

Zucchini Noodle Caprese
Zucchini Noodle Caprese

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