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Caprese zucchini noodles tossed with cherry tomatoes and fresh herbs in a pan, elegantly lifted by metal tongs.
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5 from 1 vote

Caprese Zucchini Noodles (7 ingredients, low-carb, gluten-free, healthy-ish, vegan option)

A light and delicious twist on Caprese Noodles. Caprese Zucchini Noodles prepared with just a few simple ingredients and a secret ingredient.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main Course
Cuisine: Italian
Servings: 2 servings
Author: Nisha Kapur

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 tsp crushed red pepper flakes
  • 1 cup cherry tomatoes sliced in half
  • 3 cloves garlic chopped
  • salt to taste
  • black pepper to taste
  • 10 ounces zucchini noodles
  • 1 tbsp balsamic glaze I got mine at Trader Joe's
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup fresh basil leaves julienne
  • more black pepper to taste

Instructions

  • Chop the garlic, slice the tomatoes and julienne fresh basil leaves.
    Chopped tomatoes, minced garlic, and sliced basil are artfully arranged on a wooden cutting board alongside Caprese zucchini noodles, with a knife and metal measuring cups to complete the vibrant culinary scene.
  • Grate parmesan cheese. Set aside.
    A mound of grated cheese in front of a metal grater and a block of cheese on a wooden surface, perfect for sprinkling over Caprese zucchini noodles to add the final touch of indulgence.
  • Heat a skillet on medium heat, once hot, add olive oil and crushed red pepper flakes. Cook for a few seconds.
    A stainless steel pan on a stove contains oil and a small pile of red pepper flakes in the center, ready to infuse flavor into the caprese zucchini noodles sizzling beside them.
  • Add the cherry tomatoes and garlic. Saute for about 3-5 minutes. Season with salt and black pepper to taste.
    Cherry tomatoes and minced garlic are being sautéed in a skillet with a light seasoning, mingling perfectly with Caprese zucchini noodles. A blue spatula rests on the pans edge.
  • Add the zucchini noodles and cook for about 3 minutes. Don't overcook the zucchini as it will get soggy.
    Caprese zucchini noodles with cherry tomatoes are sizzling in a frying pan on the stovetop.
  • Add the balsamic glaze. Toss for a few seconds.
    A hand pours balsamic vinegar from a black measuring spoon into a skillet containing Caprese zucchini noodles and cherry tomatoes on the stove.
  • Immediately after, add parmesan cheese and fresh basil. Turn off the stove.
    A skillet with Caprese zucchini noodles is brimming with cherry tomatoes and greens, all being topped with a generous sprinkle of grated cheese.
  • Toss. Season with additional black pepper if need be.
    A pan of Caprese zucchini noodles with cherry tomatoes, grated cheese, and leafy greens is being expertly mixed with tongs on a stovetop.
  • Serve immediately.
    A skillet with Caprese zucchini noodles, cherry tomatoes, and herbs is being expertly mixed with tongs on a stove.

Nutrition

Calories: 174kcal | Carbohydrates: 14g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 248mg | Potassium: 601mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1221IU | Vitamin C: 45mg | Calcium: 162mg | Iron: 1mg