Save This Caprese Zoodle Skillet is the quick-fix fresh meal I reach for when I want all the bright flavors of a classic Caprese salad but crave something a little cozier. The spiralized zucchini soaks up the garlicky tomato juices and creamy mozzarella in every bite, finished off with a splash of sweet balsamic glaze—perfect for when summer's basil is overflowing in the garden.
The first time I made this, I was hunting for a way to use up several garden zucchinis and tons of basil. Now it is my go-to when I want something that tastes indulgent but leaves me feeling light and energized.
Ingredients
- Zucchini: Look for firm medium-sized zucchini without bruises for the best spiralizing results
- Cherry tomatoes: Use ripe ones for juicy bursts of flavor that soften beautifully in the pan
- Mozzarella balls: Opt for high-quality pearls or ciliegine for melty creamy pockets
- Fresh basil: Choose bright leaves for the most aromatic finish
- Garlic: Fresh cloves give a satisfying depth use more if you love garlic
- Olive oil: Use extra virgin for rich subtle flavor and to help everything get that lovely sautéed finish
- Balsamic glaze: Sweet tangy drizzle awakens every bite look for one with just a few simple ingredients
- Salt and pepper: Highlight all the flavors so be sure to season well
Instructions
- Spiralize the Zucchini:
- Trim ends and spiralize zucchini into noodles using a spiralizer or a julienne peeler stopping before the core gets too soft or seedy. Lay zoodles on a clean towel and sprinkle lightly with salt. Let sit for five minutes to draw excess moisture then press gently with another towel. This keeps your skillet from getting watery.
- Prep the Tomatoes and Mozzarella:
- Halve cherry tomatoes for faster cooking and more even bites. If using larger mozzarella balls tear into smaller pieces. This makes sure the cheese melts quickly and evenly into the zucchini and tomatoes.
- Sauté the Aromatics:
- Heat olive oil in a nonstick skillet over medium. Add minced garlic cook for about one minute until fragrant but not browned. The kitchen will already smell amazing.
- Cook Tomatoes and Zoodles:
- Add cherry tomatoes to the skillet and cook for about two minutes until they begin to burst gently. Press some with your spatula for more juice. Add the zucchini noodles toss gently and sauté for another two to three minutes until just slightly softened but still vibrant green.
- Add Mozzarella and Basil:
- Remove pan from heat. Stir in mozzarella balls so the residual warmth begins to soften them. Sprinkle fresh basil over the top letting the heat wilt the leaves just slightly.
- Finish with Balsamic Glaze:
- Drizzle everything generously with balsamic glaze letting it mingle into all the corners of the skillet. Season with salt and black pepper to taste. Serve immediately while still warm and the cheese is deliciously gooey.
Save Sweet bursty cherry tomatoes are my weakness in this dish I love watching them split and mingle their juices with the mozzarella Every time I make this the kids fight over who gets the last of the gooey cheese
Storage Tips
If you have leftovers let them cool completely before transferring to an airtight container Store in the fridge up to two days but know that the zucchini will continue to soften For a quick meal reheat in a skillet just long enough to warm through
Ingredient Substitutions
Swap out zucchini for yellow squash or use half and half for extra color Cherry tomatoes can be replaced with grape tomatoes or even diced Roma tomatoes For vegan swaps try cubed plant based mozzarella and a balsamic reduction without honey
Serving Suggestions
Pile onto toasted sourdough slices for bruschetta vibes Toss with cooked farro or quinoa for a more filling bowl Serve alongside grilled chicken or fish for a fresh hearty main
Cultural and Historical Context
The Caprese combination hails from the Isle of Capri reflecting the Italian essence of simple high-quality ingredients The addition of spiralized zucchini modernizes this tradition for lighter vegetable-forward meals fresh from the garden
Seasonal Adaptations
Add grilled corn kernels for late summer sweetness Toss in baby spinach for extra greens in spring Top with roasted pine nuts in fall for a satisfying crunch
Save This skillet truly shines when enjoyed fresh with golden mozzarella and fragrant basil bringing classic Italian comfort to every forkful.
Recipe Questions & Answers
- → Can I use regular zucchini instead of spiralized?
Yes, you can slice zucchini into thin rounds or strips if spiralized noodles aren't available.
- → What type of mozzarella works best?
Fresh mozzarella balls (bocconcini or ciliegine) melt nicely and add a creamy texture to the skillet.
- → Is balsamic glaze necessary?
Balsamic glaze adds depth and sweetness, but you can substitute with a simple balsamic reduction if preferred.
- → Can I add more vegetables?
Feel free to toss in bell peppers, mushrooms, or spinach for extra variety and nutrition.
- → Which herbs pair well besides basil?
Oregano and parsley complement the flavors well if you want to add an herbal twist.
- → How do I keep zucchini from getting soggy?
Sauté quickly over medium-high heat and avoid overcrowding the skillet for firmer zoodles.