“Zoodle” or zucchini noodle recipes are all the rage right now. Popularized by the paleo and gluten-free movements, we’re seeing more and more of these veggie-based noodle recipes pop up all over the web. Most of them call for a spiralizer–a special tool designed to swirl veggies like zucchini into “zoodles”. But you don’t actually need a special tool to create veggie noodles. A handheld julienne peeler works just as well, costs less than $10 and fits nicely in your kitchen drawers. No special storage required.
Once you’ve whipped up a batch of zucchini noodles by peeling them with a julienne slicer, there are dozens of delicious ways to enjoy them. But this simple recipe is one of our favorites. Tossed together with all of the classic caprese flavors, this simple Zoodle Caprese takes just minutes to make and makes a beautiful no-bake, plant-based side dish. It’s also filling enough to enjoy for lunch or dinner.
Quick, simple and delicious. That’s the Good Cook way. We’d love to have you try this recipe at home, snap a photo and share it to Instagram. Don’t forget the hashtag #lovegoodcook!
Quick, light and simple, zucchini is turned into “noodles” with this delicious recipe, then tossed with all the classic caprese ingredients for a refreshing dish that makes a perfect side or light main.
- Prep Time: 10
- Total Time: 10
- Yield: 4
- 3 small zucchini, tops removed
- 1 cup diced tomatoes
- 1 cup mini mozzarella balls
- 3 tablespoons olive oil
- 3 tablespoons white vinegar or lemon juice
- 1 clove garlic, finely chopped
- 1/2 cup fresh chopped basil, lightly packed
- salt and pepper to taste
Peel zucchini with a julienne slicer to create zucchini noodles. Toss “zoodles” with remaining ingredients, just until combined. Serve immediately and enjoy!