Caprese Zoodles

Andrew Purcell, Carrie Purcell

Makes 1 Serving

Ingredients

• 1 large (or 2 small) zucchini
• 2teaspoons olive oil, divided
• 2cloves garlic, thinly sliced
• Salt
• Pepper
• 4 medium campari tomatoes, quartered
• 1tablespoon balsamic vinegar
• 1cup canned chickpeas, rinsed and drained
• 2ounces fresh mozzarella, cut into bite-sized pieces
• 1/4cup fresh basil, torn, plus more for garnish

Directions

1. Use a vegetable spiralizer to create thick zucchini noodles (or use a vegetable peeler to make long, thin ribbons).

2. In a large skillet over medium-low heat, heat 1 tsp olive oil. Add tomatoes and garlic, season with salt and pepper, and cook until tomatoes are soft and starting to break down, about 4 minutes. Add vinegar and stir, scraping any bits off the bottom of the pan. Transfer to a bowl and set aside.

3. Wipe out skillet and return to medium heat. Heat remaining 1 tsp olive oil. Add chickpeas and zucchini noodles. Season with salt and pepper and cook, stirring, until heated through and noodles are slightly softened, about 3 minutes. Use a slotted spoon to press excess liquid out of tomatoes, then return them to the skillet. Add mozzarella and basil and toss to coat. Top with more basil and serve.

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