Spiralized Zucchini Caprese Salad

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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.

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This recipe was made in partnership with TheFeedFeed & BelGioioso Cheese. Official giveaway rules found here.

Close up shot of Zucchini Caprese Salad on a white place with a whole roasted garlic bulb with a fork.

Family 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.

A close up shot of one single bite of salad on a fork.

I grew up on Italian food!

She’d make the biggest feasts for our big family 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.

Caprese Salad Ingredients

Today I used fresh cherry tomatoes, beautiful fresh herbs, garden zucchini from my own backyard, garlic I grew myself, and BelGioioso Fresh Mozzarella Pearls for this simple, fresh, and delicious dish.

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. Try the recipe now!

Looking for more summer salad goodness? Check out these healthy recipes:

Now watch me make the Spiralized Zucchini Caprese Salad!

Do you like this Zucchini Caprese Salad? Leave a star rating below, and let me know what you think in the comments! I love to hear from you!

Zucchini Caprese Salad
5 from 2 votes

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. 

Course Appetizer, Salad
Cuisine Italian
Keyword Caprese, Mozzarella, spiralized zucchini
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 525 kcal


Zucchini Caprese Salad

  • 8 oz. 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

  • 3 whole3 bulbs garlic
  • 2-3 Tbsp. olive oil


Step 1: Roast Garlic

  1. Preheat your oven to 400F.

  2. 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. 

  3. 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. 

  4. Remove from the oven, allow to cool slightly, and while still warm, gently squeeze the cloves out. 

Step 2: Slice Tomatoes and herbs

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

Step 3: Spiralize Zucchini

  1. Choose small-medium zucchini (large ones are too seedy). Wash and cut the tops off. 

  2. Spiralize using the smallest setting, then roughly chop any ribbons that are very long. Set aside. 

Step 4: Assemble Salad

  1. Arrange the zucchini noodles on a large plate with the cloves of roasted garlic. 

  2. Drizzle half of the pesto on the zucchini and gently toss to coat. 

  3. Arrange the tomatoes and mozzarella pearls on top and drizzle with the rest of the pesto.

  4. Season with salt and pepper to taste and garnish with torn basil leaves.

Nutrition Facts
Zucchini, Mozzarella, and Pesto Caprese Salad
Amount Per Serving
Calories 525 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 13g81%
Cholesterol 50mg17%
Sodium 961mg42%
Potassium 694mg20%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 9g10%
Protein 19g38%
Vitamin A 2537IU51%
Vitamin C 54mg65%
Calcium 427mg43%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.