Zucchini Caprese Salad

Zucchini Caprese Salad

I’m currently planning a trip to Disneyland… (!!!!)

Since you’re sitting at your computer and can’t see me in person, just know that as I type this, I’m so ecstatic that I am literally jumping out of my chair.  It’s scaring my cats.

In case you can’t tell, I am a huge Disney fan and I don’t get to go often so the fact that I am going this year is about as exciting as it gets.  But, the fact that I am only going for one day? That just brings out my type-A tendencies.

I have our entire schedule for the day planned… along with timetables for rides, restaurant recommendations, and even the best spots to rest if we get tired. I mean, if I only get to visit for one day, I’m going to be there all day. Let’s be real here.

In addition to scaring my cats, I’m sure that my extreme overplanning might be scaring you a bit. It’s cool, I can scale it back.  And, in fact, let me show you my Type-B side. The one that’s chill, and calm, and who usually writes this blog (kinda).

Type-B Sonnet likes lazy days in the kitchen when dishes come together without a lot of fuss or ingredients. Type B Sonnet made you this zucchini caprese salad. It’s easy to make and doesn’t involve cooking. After all, who has time to cook when there’s a vacation to plan? 😉



Zucchini Caprese Salad

This is one of those lazy dishes that just screams summer. It’s loaded with all the flavors of traditional caprese salad – sweet tomatoes, perky basil, and a salty, savoryness from the herbed almond cheese. And, if you have any zucchini laying around, it just needs to be spiralized and thrown in this salad. Amen.

Psst: If you like this recipe, you should check out The Inspired by Zucchini Cookbook for other zucchini pasta recipes for paleo/primal diets and folks with food allergies/dietary restrictions.

The Inspired by Zucchini Cookbook

Zucchini Caprese Salad
Prep time
Total time
Recipe type: Salad
Serves: 4
  • 2 (organic) zucchini
  • 1 cup (organic) cherry tomatoes, halved
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup basil, chiffionade
  • 1 batch herbed almond cheese (about ⅓ cup)
  • sea salt and pepper to taste
  1. Spiralize zucchini.
  2. Toss zucchini with tomatoes and drizzle with olive oil.
  3. Top with basil and sprinkle almond cheese.
  4. Add salt and pepper to taste.
  5. Serve and enjoy.


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