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Ingredients20 m servings 344 cals
Original recipe yields 4 servings
- Cut zucchini into spirals using a spiralizer (fitted with the large shredding blade). Cut zoodles into smaller pieces.
- Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a bowl; mix well. Refrigerate until ready to use.
- Just before serving mix in arugula and basil.
- Cook's Note:
- You can use baby spinach instead of arugula.
Per Serving: 344 calories; 20.9 g fat; 10.5 g carbohydrates; 29.8 g protein; 73 mg cholesterol; 811 mg sodium. Full nutrition
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