Spiralized Zucchini Pesto Caprese Bites

Spiralized Zucchini Pesto Caprese Bites

Spiralized Zucchini Pesto Caprese Bites

Labor Day is approaching, which means everyone is talking easy BBQ food. Easy ways to celebrate this unofficial end to summer.

I feel like I JUST did a July 4th roundup, so I cannot believe it’s already Labor Day.

Time flies when you’re having fun, right?

I’ll be doing a last-minute Labor Day roundup later this week, but for now, let’s look into these spiralized appetizers.

Now, you all know I love the caprese combination – blame the Italian in me, but for as many summers back as I can remember, some caprese combination was always on the table.

Spiralized Zucchini Pesto Caprese Bites

These are adorable, passable, shareable, biteable, and just everything-able. I love appetizers at BBQs, but I always find that everything is fried, breaded, and makes you feel full and lethargic. These little bites will do the exact opposite – you get that creamy pesto sauce, the fluffy mozzarella (who doesn’t love mozz?!), and crunch from the zucchini.

And of course, we have to use up those fresh tomatoes (Jersey has the best!!) before fall takes over and all we want to eat are sweet potatoes.

Spiralized Zucchini Pesto Caprese Bites

Whether you’re having guests over and want to use your spiralizer to impress or simply want an afternoon pick me up, these ingredients are easy to keep on hand and these bites are easy to make!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Check out the latest post on my lifestyle blog, inspiralized ali:

going from brunch to a night out (in the same day)


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 4 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Spiralized Zucchini Pesto Caprese Bites

Prep Time15 mins
Total Time15 mins
Servings: 6


  • 1/2 medium zucchini Blade A, noodles trimmed
  • 2 tablespoons pesto sauce
  • 6 1/4 ” thick round slices of mozzarella halved
  • 1 beefsteak tomato sliced into 3 1/4” thick round slices, halved
  • optional to drizzle: olive oil
  • optional to garnish: salt pepper


  • Toss the zucchini noodles in a medium bowl with the pesto until combined.
  • Assemble the bites: place one half mozzarella slice down on a clean surface. Then, add on a tomato slice. Then, roll up some zucchini noodles and layer on top. Finish off with another mozzarella slice. Repeat until all ingredients are used. Transfer to a serving platter and optional, drizzle with olive oil, salt, and pepper.

Spiralized Zucchini Pesto Caprese Bites


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Allison says:
Caprese is my weakness! :-) I could see myself getting all of the ingredients together, bringing them to work, and assembling them for a nice light afternoon snack.
Ali Maffucci says:
Oh, totally! Great idea!
Nancy says:
Do you make your own pesto? Or use pre-made pesto? Thanks!
Ali Maffucci says:
Depends! If it's something quick and I don't have time, I love jarred pesto. If I have more time, definitely prefer to make my own!
Karen Beattie says:
I am confused about spiralizing an apple - what happens with the core? You remove stem but when using the spiralizer there is always the little middle "tube" in the center that comes through.

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe