Spiralized Zucchini Caprese Salad

5 from 5 votes

Spiralized Zucchini Caprese Salad is a totally delicious and super simple dish of garden grown zucchini, sweet cherry tomatoes, fresh mozzarella pearls, drizzled with herby basil pesto, and served with roasted whole garlic cloves. It’s gluten free, low carb, and vegetarian, and did I mention this salad is absolutely perfect for summertime.

Top down photo of the finished, plated salad surrounded by tomatoes and fresh basil.

This recipe was made in partnership with TheFeedFeed & BelGioioso Cheese.

Family Food Traditions

My dad’s side of the family is Italian, but when you ask my grandmother which part of Italy her family is from, she’ll say, “Brooklyn.” Ha! So even though a lot of our traditions and foods were rooted in the old country, they’re not necessarily traditional.

One thing Grandma has always insisted on, though, is real Italian cheese. “Trust the experts!” she’d say.

Close up of one bite of salad on a fork.

She’d make the biggest feasts for our big family (with recipes like stuffed sausage, rustic Italian meatballs, and morerecipes), for even the smallest occasions, her entire dining room table covered in scratch made dishes. She used only the freshest, best ingredients for her family. We’d eat and eat and eat to our heart’s content.

Those were the good old days, for sure. I still love italian food, but nowadays I try my best to eat seasonally and usually, gluten free.

I don’t make the big spreads like she did either (how did she have all the energy?), but I did learn one important lesson from Grams – Source the best ingredients for your food.

The salad ingredients laid on a small wooden cutting board.

Salad Ingredients

Today I used a mix of goodies from my own garden, the grocery store! Here’s what’s in this salad:

  • Cherry tomatoes
  • Fresh basil
  • Zucchini
  • Garlic
  • Pesto. Use your favorite storebought brand or follow my cashew pesto recipe!
  • BelGioioso Fresh Mozzarella Pearls
  • Olive Oil

I really love that BelGioioso cheeses are handcrafted using family recipes handed down through the generations. Even as the company has grown, their passion for tradition remains, and that reminds me a lot of my Grams. I also use it in my stone fruit caprese, baked sausage and zucchini roll ups, and more!

Close up of a plate of spiralized zucchini topped with pesto, mozzarella, tomatoes, and roasted garlic.
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Looking for more summer salad goodness? Check out these healthy recipes:

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Zucchini Caprese Salad

Zucchini, Mozzarella, and Pesto Caprese Salad

A simple and flavorful gluten free & vegetarian dish, made using fresh mozzarella cheese, spiralized zucchini, garden tomatoes, pesto, and roasted garlic. 
5 from 5 votes
Print Pin Rate Text Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people

Equipment

Ingredients

Zucchini Caprese Salad

  • 8 ounces BelGioioso Fresh Mozzarella Pearls
  • 3-4 small zucchini
  • 1 cup pesto
  • 1 pint cherry or grape tomatoes
  • 6-8 basil leaves
  • Salt & pepper

Roasted Garlic

  • 2-3 bulbs garlic
  • 2-3 Tablespoon olive oil

Video

Instructions

Roast Garlic

  • Preheat your oven to 400°F.
  • Cut the top ½ inch off of each head of garlic, exposing all of the cloves. If there are any brown parts, slice them off and remove. 
  • Set the garlic in a small oven-safe dish, drizzle with olive oil, and sprinkle with salt. Cover the dish tightly with tin foil and bake for an hour. 
  • Remove from the oven, allow to cool slightly, and while still warm, gently squeeze the cloves out. 

Slice Tomatoes and herbs

  • Wash the cherry tomatoes and slice them in half. Slice the basil chiffonade. Set aside.

Spiralize Zucchini

  • Choose small-medium zucchini (large ones are too seedy). Wash and cut the tops off. 
  • Spiralize using the smallest setting, then roughly chop any ribbons that are very long. Set aside. 

Assemble Salad

  • Arrange the zucchini noodles on a large plate with the cloves of roasted garlic. 
  • Drizzle half of the pesto on the zucchini and gently toss to coat. 
  • Arrange the tomatoes and mozzarella pearls on top and drizzle with the rest of the pesto and garlic.
  • Season with salt and pepper to taste and garnish with torn basil leaves.

Nutrition

Calories: 297kcal | Carbohydrates: 10g | Protein: 15g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 485mg | Potassium: 807mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1650IU | Vitamin C: 62mg | Calcium: 320mg | Iron: 2mg
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