What are Caprese zucchini noodles?

Caprese zucchini noodles, or Caprese Zoodles, are a fresh spin on the classic Caprese salad. Instead of serving the tomatoes, mozzarella, and basil with bread or pasta, spiralized zucchini replaces the starch. The result is a gluten-free, low-carb dish that’s packed with color, crunch, and flavor. This version adds olive oil, salt, and a drizzle of balsamic vinegar to bring everything together in a light, refreshing salad.

What is the best way to prepare zoodles?

The key to great zoodles is moisture control. After spiralizing, sprinkle with salt and let them sit for at least 15 minutes. Then blot dry to remove excess water. This keeps them crisp and prevents sogginess. For raw dishes like Caprese Zoodles, there’s no need to cook—just marinate lightly and toss with the other ingredients right before serving.

How long can you keep zoodles?

Raw zoodles stored dry in the fridge can last up to 3 days. However, once they’re mixed with juicy ingredients like tomatoes or mozzarella, their freshness drops quickly. Ideally, eat assembled Caprese Zoodles within 24 to 36 hours. To meal prep, keep ingredients separate and combine just before serving for best results.

Can zoodles be dehydrated?

Yes, zoodles can be dehydrated for long-term storage. Dry them in a dehydrator at 130–135°F until crisp, then store in airtight containers. While they work well in soups or cooked dishes, dehydrated zoodles don’t retain the crisp texture needed for fresh salads like Caprese. For the best experience, use fresh zoodles when making Caprese-style dishes.

Caprese Zoodles: 1 Fresh Recipe You'll Love Instantly

Description

Caprese Zoodles are a fresh, no-cook summer dish made with zucchini noodles, tomatoes, mozzarella, and basil. Light, easy, and perfect for warm days.

Ingredients

4 large zucchini
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cherry tomatoes, halved
1 cup mozzarella balls (quarter if large)
1/4 cup fresh basil leaves
2 tablespoons balsamic vinegar

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Instructions

Use a spiralizer to turn the zucchini into noodles.
Place the zucchini noodles in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt and pepper. Let them sit for 15 minutes to marinate and soften slightly.
Add the halved cherry tomatoes, mozzarella, and basil leaves to the bowl. Gently toss everything together until evenly mixed.
Just before serving, drizzle the salad with balsamic vinegar and give it one last gentle toss.