PUMPED. Yup. That’s the first word I could think of when I tried to think about this recipe. I’m just so pumped for a lot of things, including this classic caprese combination being zoodle-ized (which is totally a word now).
I had a feeling this one was going to be a winner as soon as I made it and…. I was totally right. This simple summery combination of spiraled zucchini, tossed in olive oil and basil, with fresh mozzarella, tomatoes and pepitas (pumpkin seeds) is just so flippin’ satisfying. One of my favorite parts of this recipe is that you can enjoy it raw or cooked. Oh, oh, oh, and you can make it in big batches for leftovers or parties or any veggie feast you can think of. Did I mention I love this recipe? Ok, ok you get it.
Other things I’m pumped about? This summer! As many of you know I moved back home to Nantucket (a small island off the coast of cape cod). This island is very seasonal which means winters are quiet and cozy and the summers are crazy, busy, beautiful, exciting, exhausting.
Growing up here, summers were my opportunity to make bank (how I paid for college) and live at the beach, and run with the sunset as my back drop. But they were a double edge sword. With so much hype there was a lot of expectation. Summer had to be this “perfect thing.” Not to mention, I often deal with seasonal affective disorder in the summer (crazy right?) and have to manage that depression closely. After a while, I started to feel like every summer season on Nantucket blended together. Work took over my life and I was lucky to get to the beach once or twice. That’s when I knew I had to leave for a while.
But I’m back for the first time in 4 seasons and I’m excited to be able to balance a little more beach time, be able to enjoy some of the bars (you know, now that I’m an adult and such), meet new people and have my high school friends come back. Even though I said this before every season I just have such a good feeling about this one.
I know these caprese zoodles will absolutely be a summer stable especially when I can make them with Bartlett Farm fresh summer tomatoes, zucchini and basil.
- ½ Cup of Basil, finely chopped
- ¼ Cup of Olive Oil
- 3 Zucchinis, spiralized
- 1 Cup of Mozzarella, chopped into "1/2 chunks
- ½ Cup of Pepitas
- 1 Cup of Cherry Tomatoes, halved
- Salt to taste
- Using a spiralizer, spiralize 3 zucchinis and place into a large bowl
- Add chopped basil, tomatoes, pepitas and mozzarella and toss with ¼ cup of olive oil
- Season with salt to taste
- Serve in 4 bowls
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- What’s something you’re looking forward to this summer?
- What’s your favorite summer produce?