Pesto Caprese Zucchini Noodle Salad

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Pesto Caprese Zucchini Noodle Salad

Pesto Caprese Zucchini Noodle Salad

After you all raved about my cheesy broiled tomatoes with zucchini noodles dish, I had to bring you another version.

This time, we’re leaving off the heat and making a cold pesto dish that’s ideal for those warm summer nights when all you truly want is a chilled glass of wine and some cheese.

We still have the cheese, but now, we’ve got some veggies in there.

If we eat veggies with cheese, it negates the cheese, right?

Pesto Caprese Zucchini Noodle Salad

Jokes aside, I’m talking about those late afternoons on the weekends in the summertime when you invite a friend over to watch the sunset while sitting outside with a bottle of rose (mm!) or that favorite Sauvignon Blanc.

You ask yourself, what should I eat that won’t ruin my appetite for dinner but will keep me satisfied while I enjoy this bottle of wine?

Pesto Caprese Zucchini Noodle Salad

Well, I’m here to give you the answer: this recipe.

As you slice into the soft mozzarella and tomato, you break into the pesto. The pesto coats everything as you twirl your fork around those dressed zucchini noodles.

Pesto Caprese Zucchini Noodle Salad

The zucchini noodles have a nice crunch, while the mozzarella and tomato are succulently soft – the perfect combo.

This dish satisfies that cheese craving, while nourishing your body with the tomatoes, zucchini, and ingredients in the pesto (which we further lighten up by omitting that extra parmesan cheese.)

Pesto Caprese Zucchini Noodle Salad

Honestly, I’m more of an appetizer and tapas lady myself anyways – I like to sample a bunch of different foods and flavors, instead of gorging myself with a big entree. Actually, when Lu and I dine out together, we always order more appetizers and ditch the entree or share one entree and load up on appetizers.

I can’t wait to make this for friends this summer – it’s sure to be a hit (and the added bonus is that you don’t have to use any heat, so you won’t sweat in the kitchen – more time for that wine!)

Pesto Caprese Zucchini Noodle Salad

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points


Pesto Caprese Zucchini Noodle Salad

Prep Time25 mins
Total Time25 mins
Servings: 2


  • For the pesto:
  • 2 teaspoons pine nuts
  • 1 packed cup of basil
  • 1.5 tablespoons extra virgin olive oil
  • 1 small garlic clove
  • salt and pepper to taste
  • For the zucchini noodles:
  • 1 medium zucchini Blade D, noodles trimmed
  • 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
  • salt and pepper to taste
  • 1 pinch red pepper flakes
  • 2 basil leaves sliced thinly


  • 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.


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Great, simple dish. Perfect not only for those nights when entertaining in summer, but also when just eating home alone and looking for a nutritious, hassle-free meal.
This looks amazing!! And like something I definitely need to make!
Gloria says:
My husband and I tried this recipe for dinner and are thrilled with it. The zucchini and pesto alone are wonderful and then add in the fresh mozzarella and tomato! Superb. We used zucchini, basil, and tomato from our garden and it was so fresh and satisfying. Thanks for another great recipe - my husband thinks I am a gourmet cook since I found your website and spiralizing.
Suzanne says:
Oh Lordy went and did it again! You hit another great recipe out of the ballpark! I just did a basil "harvest" from my herb garden this past weekend. I made a ton of basil pesto that I put into ice cube trays and froze them in vacuum sealed bags to use over the winter months. It looks like I'm gong to have to break into my stash to make this terrific summer time meal! Pour a glass of pinot grigiot and I'm a happy camper! PS: still waiting for you to post more wedding pix! ;-)
Tama Allcorn says:
Pesto Caprese Zucchini Noodle Salad | Inspiralized [...]How old dr dre?[...]
Anastasia says:
And Happy 150th Canada day July 1 as well!!! For us 'North of the Border" folks. :) This past week included Ali's Roasted Fennel with Sweet Potato Noodles, Charred Tomatoes, Olives and Pecorino (now on regular rotation!) and upcoming this week will be greek-style shrimp scampi over zucchini noodles and veggie scallopini (in lieu of chicken) cacciatore over rutabaga noodles.
NattBugg says:
Easy! And awesome!

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