Caprese Zoodle Skillet Basil (Printable)

Zucchini noodles sautéed with tomatoes, mozzarella and basil, topped with balsamic glaze for bright flavors.

# What You'll Need:

→ Main Components

01 - 3 medium zucchini, spiralized
02 - 1 pint cherry tomatoes, halved
03 - 8 ounces mozzarella balls (ciliegine), drained
04 - 1/3 cup fresh basil leaves, torn
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon kosher salt
07 - 1/8 teaspoon freshly ground black pepper
08 - 2 tablespoons balsamic glaze

# Directions:

01 - In a large skillet over medium heat, warm the olive oil. Add spiralized zucchini and sauté for 2-3 minutes, stirring frequently, until just tender.
02 - Incorporate cherry tomatoes and continue to cook for another 2-3 minutes, allowing them to soften slightly.
03 - Stir in the kosher salt and black pepper. Add mozzarella balls and torn basil leaves, gently folding until evenly distributed.
04 - Remove skillet from heat and drizzle balsamic glaze over the mixture just before serving.

# Expert Suggestions:

01 -
  • Ready in under twenty minutes
  • Light low carb option for weeknights
  • Fresh ingredients pack big flavor without fuss
  • All the best caprese flavors in a single skillet
02 -
  • Low in calories and gluten free
  • Great way to use up summer produce
  • Makes a vibrant centerpiece for any table
03 -
  • Zoodle wateriness is the enemy a light salting and towel dry keeps everything crisp
  • Do not overcook zucchini for that al dente bite sauté just until it turns vibrant green
  • To make a perfect balsamic glaze at home gently simmer balsamic vinegar until syrupy and cool before drizzling
  • If you love it spicy add a pinch of red pepper flakes to the garlic for a subtle kick
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