Zucchini “Pasta” Caprese

Zucchini “Pasta” Caprese

• 3 tbsp. olive oil
• 2 lb. zucchini
• 12 oz. ripe tomatoes
• 8 oz. fresh mozzarella
• ½ c. loosely packed fresh basil leaves
• 2 tbsp. capers
• 2 clove garlic
• ¼ c. roasted salted almonds

In 12-inch skillet, 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.

 

To bowl with zucchini, add tomatoes, mozzarella, basil, garlic, and 1/2 teaspoon salt. Gently toss to combine. Serve immediately, topped with almonds.

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