Paleo Italian Lunch: Zucchini Noodle Caprese Salad with Basil Pesto & Roasted Tomatoes

Allergens

Tree nuts (walnuts)

Ingredients

• 4 medium zucchinis
• 2 cups cherry tomatoes, halved 1 cup fresh basil leaves 1/2 cup walnuts 1/2 cup olive oil, divided 1/4 cup grated Parmesan cheese 1 teaspoon lemon zest 1 teaspoon lemon juice Salt and pepper, to taste 8 oz fresh mozzarella cheese, sliced
• Fresh basil leaves for garnish

Instructions

1. a. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or silicone mat. b. Slice the zucchinis into thin noodles using a spiralizer or julienne peeler. c. Arrange zucchini noodles on the prepared baking sheet in a single layer, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 5 minutes. Remove from oven and set aside. d. In a food processor, combine basil leaves, walnuts, Parmesan cheese, lemon zest, and lemon juice. Process until well combined. Gradually add the remaining olive oil while continuing to process until you have a smooth pesto. Season with salt and pepper to taste. Set aside. e. In a large bowl, toss roasted zucchini noodles with half of the basil pesto, ensuring they are evenly coated. f. Divide the zucchini noodles among serving plates, then top each portion with halved cherry tomatoes and sliced mozzarella cheese. Drizzle with remaining pesto and garnish with fresh basil leaves.

Chef’s Insight

Use fresh, ripe cherry tomatoes for the best flavor and texture.

Notes

Feel free to adjust the pesto amount according to personal preference.