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spiralizer – I use & recommend this one!.

spices – salt, pepper, dried oregano, dried basil, onion powder, garlic powder, red pepper flakes.What You Need to Make Chicken Caprese Zoodle Bowls Ingredients Since this dish is basically all veggies, I added a bit of chicken for some extra protein (which, of course, can easily be left out if you’re going the vegetarian route or want the zoodles to be a side dish) and mozzarella because, well, cheese. So what’s in these Chicken Caprese Zoodle Bowls that I can’t get enough of? All the same flavors in my mom’s dish, minus the broccoli because now we have zucchini turned spaghetti filling in as the vegetable. Whenever I’d see my mom’s big pasta bowl out on the counter with tomatoes soaking in olive oil with lots of salt and oregano and basil and crushed red pepper dusted across the top, I’d just have to snag a couple. Fresh tomatoes + tons of flavor = YUM. The tomatoes were always my favorite part of that pasta dish.

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It’s delicious, and served with toasty bread, it’s a carbohydrate bomb that usually leaves me feeling uncomfortably full and bloated – the not so pleasant side effects to overdoing it with carbs. We called it “Pasta with Broccoli and Tomatoes” and the name pretty much says it all – chopped tomatoes marinated in olive oil and spices got tossed together with hot pasta, broccoli, and lots of parmesan cheese. This recipe is based on a pasta dish my mom made a lot when I was growing up. I don’t care if zoodles ever do go out of style. They’re so fun to make! And eat! And say! Zooooodles! I’m also going to assume that you haven’t yet grown tired of the zoodle/spiralized everything craze. Please, never let us grow tired of zoodles. I’m just going to go ahead and assume everyone here has heard of zoodles before. I actually DID eat the leftovers one day for breakfast. What can I say? It was the yummiest thing in my fridge that day annnd I’m kind of addicted. Honestly, I could eat this every day – breakfast, lunch, or dinner. I’ve been making them at least once a week for ohh, I don’t know, the past month or so. I’ve had to rely on the pretty colors in these zoodle bowls to boost my mood. If you have an abundance of beautiful sunshine-y days, can you send some my way? Please? Thanks. I usually have my vegetable garden started by now and lots of flowers ready for planting…but I haven’t set foot near a garden center yet.

As someone who NEEDS sunshine in order to not be a total grump, it’s got me in a total funk. Speaking of… Can it just be summer right now? Or can we at least get some consistent sunshine around here? We’ve had, like, three weeks straight of grey, rainy, windy weather here on the East Coast. Season with salt and pepper to taste and plate with the baked salmon.So, it’s not *officially* summer aka zucchini/tomato season yet, but you’re going to want to tuck this recipe for Chicken Caprese Zoodle Bowls in your back pocket for a few weeks from now when you’ve got summer produce on the brain.Add the spiralized zucchini and sauté until the zucchini noodles are tender, about 2 – 3 minutes.Cook until the tomatoes are soft and have released some of their juices.Heat olive oil in a pan over medium heat and add garlic and sliced grape tomatoes.Heat the red pepper jelly in a microwave for 10 – 15 seconds and top the salmon filets with jelly right before serving. Season with salt and pepper to taste.įestive option: Prepare the salmon in the same way, except omit the garlic and reduce the dill to ¼ teaspoon. Place in the preheated oven and bake for about 15 minutes until the salmon is cooked through.Spread the olive oil mixture on top of each salmon filet.Combine olive oil, garlic, dill and lemon juice in a small bowl and mix well.

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Pat salmon dry and place salmon skin side down on a foil lined pan.

2 Tablespoons red pepper jelly (optional).