After I bought my spiralizer last month, I went on kind of a crazy zoodle binge. It was a torrid affair, but I think things are finally starting to cool off. The other night after work, I was planning to make zucchini noodles with Rao’s vodka sauce, but for some reason I just wasn’t feeling it. (Side note: have you converted to Rao’s tomato sauce yet? Do it. I know it’s more expensive, but bite the bullet. You will never, ever go back.)
Instead, I decided to play my favorite game: what can I make with the contents of the fridge? Bonus points if I actually use something up and make a little room. I found a forgotten bunch of mint in the vegetable drawer and half a container of bocconcini behind a cluster of jam jars.
To coax the most flavor out of zucchini, you really have to crank up the heat–all the way to 450. I also like to season them pretty aggressively with salt, pepper, and granulated garlic (fresh garlic would burn at such a high temp). Since I love a little spice, this time I added red pepper flakes, too. Oh, and I threw in a little pinch of Italian seasoning, since I was making a caprese salad, after all.
To finish the salad, I added a shower of toasted slivered almonds and big drizzle of olive oil. You could definitely add balsamic vinegar too, if you like.
This roasted zucchini mozzarella salad is a delicious, quick weeknight dish. The hot zucchini and cool, milky mozzarella compliment each other beautifully, and the fresh mint and toasted almonds add brightness and crunch. Make it a meal by pairing it with creamy pumpkin soup and good bread.
- 2 medium-large zucchini
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon granulated garlic
- 1/8-1/4 teaspoon red pepper flakes
- 1/2 cup bocconcini, halved
- Handful of fresh mint leaves, chopped
- Handful of slivered almonds, toasted
- Preheat the oven to 450ºF. Line a baking sheet with foil for easy cleanup.
- Cut the zucchini crosswise, slightly on the diagonal, to make oval shapes. Toss the zucchini with the olive oil, salt, pepper, Italian seasoning, garlic, and red pepper flakes and arrange in a single layer on the baking sheet. Roast until tender and just beginning to brown in spots, about 20 minutes.
- Arrange the zucchini on a serving platter and scatter the bocconcini, mint, and almonds on top. Drizzle with more olive oil and serve.