Zucchini Noodle Caprese Skillet with Cherry Tomatoes
Zoodle Caprese
Fresh zucchini noodles tossed with melted mozzarella, burst cherry tomatoes, and aromatic basil.
Nutrition (per serving)
There is something truly magical about taking fresh, simple ingredients and turning them into a meal that feels like a celebration of summer. This Zucchini Noodle Caprese Skillet is my go-to when I want a dinner that is light and healthy but doesn't compromise on that comforting Italian flavor profile we all love. It’s a beautiful medley of textures, from the slight crunch of the zoodles to the creamy, melting mozzarella and the sweet pop of blistered cherry tomatoes.
What makes this dish a weeknight winner is its incredible speed; you can go from prep to plate in just about twenty minutes. By swapping out heavy pasta for zucchini, you get a low-carb alternative that perfectly absorbs the garlicky olive oil and tomato juices. It’s a balanced, vibrant dish that proves you don't need a lot of time—or carbs—to create a truly memorable meal.
Ingredients
- Large zucchini:4 pieces
- Cherry tomatoes:2 cups
- Fresh mozzarella pearls:8 oz
- Garlic, minced:3 cloves
- Extra virgin olive oil:3 tbsp
- Fresh basil leaves:1/2 cup
- Balsamic glaze:2 tbsp
- Salt and black pepper:1 to taste
Instructions
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Spiralize the zucchini into long noodles. Place them on a clean kitchen towel or paper towels, sprinkle with a pinch of salt, and let them sit for 5-10 minutes to draw out moisture, then pat dry.
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Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until the skins begin to blister and pop.
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Add the minced garlic to the skillet and cook for about 60 seconds until fragrant, being careful not to let it burn.
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Add the padded-dry zucchini noodles to the skillet. Use tongs to toss the noodles with the oil and tomatoes for 2-3 minutes. You want them just tender, not soft.
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Remove the skillet from the heat. Stir in the mozzarella pearls and the fresh basil. The residual heat will be enough to soften the cheese without melting it into a puddle.
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Season with salt and pepper to taste. Drizzle with the balsamic glaze right before serving for a sweet and tangy finish.
Tips & Notes
- Don't skip the step of salting and drying the zucchini noodles, as they release a lot of water and can make the dish soggy otherwise.
- For a bit of heat, add a pinch of red pepper flakes when you sauté the garlic.
- If you don't have a spiralizer, you can use a vegetable peeler to create long, thin ribbons instead.
