OODLESOF ZOODLES STORY, RECIPES AND PHOTOGRAPHY BY ROBIN FANNON
Zoodle Caprese INGREDIENTS
» 1 (10 ounce) basket cherry tomatoes, halved » 5 medium zucchini, run through a spiralizer » salt and freshly ground black pepper to taste » 1 (8 ounce) container mini mozzarella balls, halved » ¼ cup fresh basil, cut into thin strips » 2 tablespoons balsamic glaze
INSTRUCTIONS
• Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes. • • Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.
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| MAR 2021 | OCALAMAGAZINE.COM
