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Looking for an easy way to use garden fresh spring vegetables? Try this easy zucchini noodle caprese salad.

Use a zucchini spiralizer to make noodles out of 1-2 fresh zucchini.  Toss the uncooked noodles with 2 Tbsp pesto, 1 cup grape tomatoes (quartered lengthwise), 1/2 cup chopped fresh basil, 2 oz. chopped fresh mozzarella, a drizzle olive oil, a dash of grated Parmesan, and a pinch of salt.

Allow the salad to marinate for about 10 minutes for best flavor.

For a complete meal, top with grilled chicken strips and serve with a baked sweet potato.