I love raw zucchini. I’ve put shredded zucchini on salads for years, practically using more zucchini than lettuce. I even won my hubby over. It adds great crunch. Since the spiral cutters have become so popular I could see the potential but always found myself disappointed with them. We bought a popular one and I used it once, it was so awkward to use and the design was flimsy. Then I came across this one on Amazon, the Mueller Sprial-Ultra 4 blade spiralizer. It is so much easier to use and works so much better! I’m finding all kinds of uses for it and this is one of my favorites. Super easy, quick, and I’m sure will be on the table often this summer, especially when our tomatoes are ready in the garden.
ZUCCHINI NOODLE CAPRESE SALAD
Tomatoes, sliced
Green zucchini, cut into noodles with spiral cutter
Marinated mozzarella, I used my homemade recipe found here
Fresh basil, cut in chiffonade
Balsamic vinegar
Olive oil (I use the flavored oil from the mozzarella marinade
salt and pepper to taste
Lay the tomato slices out in a single layer then top with the zucchini noodles.
Sprinkle some mozzarella on top, followed by basil, balsamic, olive oil, then salt and pepper.
Ingredients
- Tomatoes, sliced
- Green zucchini, cut into noodles with spiral cutter
- Marinated mozzarella, I used my homemade recipe found here
- Fresh basil, cut in chiffonade
- Balsamic vinegar
- Olive oil (I use the flavored oil from the mozzarella marinade
- salt and pepper to taste
Instructions
- Lay the tomato slices out in a single layer then top with the zucchini noodles.
- Sprinkle some mozzarella on top, followed by basil, balsamic, olive oil, then salt and pepper.
