Caprese Zoodles with Basil Pesto

Roasted tomatoes, fresh mozzarella, black olives & zucchini noodles tossed in Basil Pesto

Caprese Zoodles with Basil Pesto

Quick, Easy and Yummy!

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!

For the basil pesto, our favorite simple recipe is below (as well as a link to our favorite vegan pesto) or you can use a store bought one.

Works great as a light main or a side salad.  It tastes great all year round but it’s especially delicious in the Summer when the produce is so fresh.

Scroll down for recipe.



Caprese Zoodles with Basil Pesto
Prep time
Cook time
Total time
This is one of the easiest and yummiest dishes ever! Roasted cherry tomatoes, fresh mozzarella balls, black olives and zucchini noodles tossed in basil pesto. Serve as a light main or as a side salad.
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegetarian
  • 2 zucchini, rinsed and spiralized with skin left on, or 2-3 cups pre-spiralized zucchini noodles
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup fresh mozzarella balls, halved
  • ½ cup black olives, halved
  • 4-5 tablespoons Basil Pesto (Recipe below. Store bought fine too!)
  • Olive oil for roasting
Basil Pesto (For a vegan pesto, try Vegan Basil Pumpkin Seed Pesto)
  • 2 cups fresh basil leaves
  • ½ cup freshly grated Parmigiano Reggiano
  • ½ cup extra virgin olive oil
  • 2 tablespoons raw unsalted almonds
  • 2 garlic cloves, chopped
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
Basil Pesto
  1. Place basil, garlic and almonds in a food processor and run/pulse several times until finely minced
  2. Add salt and pepper and pulse a few more times.
  3. With the food processor running, stream olive oil into the top of the food processor. Scrape down the sides as needed and run food processor until well combined and mixture is smooth.
  4. Add cheese and process briefly until just combined.
  5. Add rice wine vinegar and pulse a few times until just combined.
  6. Can be made ahead and kept in seal container in the refrigerator.
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Place tomatoes on prepared baking sheet in a single layer, drizzle with olive oil, sprinkle with salt and bake 10 minutes or until tender, skin will start peeling back a bit.
  1. While tomatoes roast, spiralize your zucchini if you haven't already.
  1. Toss raw zucchini noodles with pesto. Start with 3-4 tablespoons pesto and as more as desired.
  2. Add in tomatoes, olives and mozzarella. Toss gently to combine.
  3. Serve and enjoy!
  4. Best when serve immediately. If serving later, have everything prepared and just combine with pesto at the last minute.


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