Zucchini Pasta Caprese


Inspired and adapted from GoodHousekeeping,com


3 Tablespoons olive oil
2 lbs. zucchini, spiralized
12 ounces ripe tomatoes, chopped
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1/2 cups loosely packed fresh basil leaves, torn
2 tablespoons capers
2 cloves garlic, crushed
¼ teaspoon red pepper flakes
1/4 cups roasted salted almonds


In 12-inch pan, heat oil on medium until hot.
Add zucchini. Cook 1 to 2 minutes or until just beginning to soften, stirring.
Remove from heat; transfer to large bowl.
Immediately while hot, add tomatoes, mozzarella, basil, garlic, pepper flakes and 1/2-teaspoon salt.
Gently toss to combine.
Serve warm. When ready to serve, top with almonds


Recipe: Kosher, dairy,


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