UTAH ZOODLE CAPRESE SALAD
Nosh on this light, farm fresh summer combination of zucchini, tomatoes, basil and mozzarella.
2 large zucchini
1 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 C. cherry tomatoes, halved
1 C. mozzarella balls, halved
1/4 c. fresh basil leaves
2 tbsp. balsamic vinegar
Using a spiralizer, create zoodles out of zucchini.
Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
Add tomatoes, mozzarella and basil to zoodles and toss until combined.
Drizzle with balsamic and serve.
Recipe & photo courtesy Season Generally