A quick and easy gluten-free, grain-free and vegetarian meal. Roasted tomatoes, fresh mozzarella, black olives & zucchini noodles tossed in Basil Pesto-- equally perfect when Summer produce is abundant or you want a fresh tasting meal in the Winter!
Caprese Zoodles with Basil Pesto
Simple, Delicious and Satisfying!
Update May 2020: This is one of the easiest and yummiest dinners ever and it was never so appreciated as this evening!
Dinner snuck up on us and we decided that the boys and my husband would have Bolognese sauce we had made earlier in the week (when in doubt, pasta, right?)…. so I made this for me!
It came together in no time and was so fresh and flavorful!
Roasted tomatoes are my favorite, especially this time of year when they aren’t super fresh yet. And I could literally have eaten the pesto by the spoonful!
Hope you love it as much as we do!
This is one of the easiest and yummiest dinners ever!
Roasted cherry tomatoes, fresh mozzarella, black olives and zucchini noodles all tossed with Basil Pesto. That’s it!
A little chopping, 10 minutes of roasting, and a delicious dinner is served!
Of note… the recipe says 25 minutes but I usually roast the tomatoes while I make the pesto and zoodles so it’s more like 15 minutes!
Zoodles or Zucchini noodles are super easy to make using a spiralizer. We’ve used the Paderno, Amazon affiliate link, for several years now.
Alternatively, you could purchase them pre-spiralized at any number of store.
One question I am often asked is if I cook the zucchini noodles or eat them raw. In this recipe, I prefer to toss the raw noodles with the pesto.
If you decide to saute the zucchini noodles, heat a touch of olive oil in a pan and only saute them for about 5 minutes or until they are tender crisp.
The only “cooking” involved is roasting tomatoes for 10 minutes. This really brings out the flavor of the tomatoes and brings an element of warmth to the dish.
For the basil pesto, our favorite simple recipe is below (as well as a link to our favorite vegan nut-free pesto) or you can use a store bought one.
The basil pesto recipe shown here is made with 8 ingredients: fresh basil, freshly grated Parmigiano Reggiano, extra virgin olive oil, raw unsalted almonds, garlic cloves, rice wine vinegar, salt and pepper.
And it couldn’t be easier!
Using a food processor (we’ve had a basic Cuisanart – Amazon affiliate link forever and it’s great for this!), pulse the basil, garlic and almonds a few seconds to get them break down a bit.
It will smell amazing immediately! And the almonds give it a little texture which is so satisfying!
Then add the salt and pepper and pulse again.
Pro tip: Scrape down the sides to make sure it’s all blended well.
Next, add in the Parmesan cheese and with the food processor running stream in the oil.
Pulse in the rice wine vinegar (just a touch but adds a nice brightness!) and your done!
The pesto smells amazing and tastes even better! I could literally eat it by the spoonful!
I tend to make the pesto in the 10 minutes the tomatoes roast and then assemble so the dish comes together really quickly!
You could also make the pesto ahead of time.
And it’s sooooo delicious!
It tastes great all year round but it’s especially delicious in the Summer when the produce is so fresh.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...