Entrée, Gluten-Free, Italian, Lightened Up, Meal Prep, One Pot Dish, Seafood, Vegetarian

Summer Caprese Bowls with Shrimp & Zucchini Ribbons


Summer is about fresh veggie and herbs. I can’t think of a better way to use tomatoes, zucchini and basil than in a Summer Caprese Zoodle Bowls. This is a take on the simple mozzarella, tomato and basil Italian salad using ribboned zucchini as “noodles,” a mixture of creamy ricotta and fresh mozzarella, and succulent tomatoes. This would be so amazing with some crusty bread dipped in EVOO. It’s a deliciously different version of your classic caprese dish.

Ingredients (serves 3-4*).

  • 2 medium zucchini
  • 2-3 t light olive oil
  • 1½ t minced garlic
  • 1/2 c chopped peppers, frozen
  • 1/2 c cauliflower, frozen
  • 1 pint (about 35) cherry tomatoes, halved
  • 2 c spinach
  • 32-36 medium shrimp, cooked **
  • 1/2 c fresh basil, roughly chopped
  • 2 oz fresh mozzarella, diced (about 1/4 of the moz ball)
  • 1/2 c part-skim ricotta
  • Red pepper to garnish

* NOTE: when I divided into these into 4 bowls, the servings appeared on the lighter side, but I was actually satisfied. This is completely dependent on your eating habits and if you’re serving this bowl as is, with a salad, whole grain bread, etc.

** I cooked the shrimp by lightly dusting with salt, pepper and garlic powder. Baked for about 5 min at 400° F until opaque, pink and cooked throughout.


  1. Using a vegetable peeler, “ribbon” zucchini by shaving each one into long, even strips resembling wide lasagna noodles. Add zucchini to a colander and lightly sprinkle with salt to draw out excess water. Let stand until ready to use.
  2. In a sauté pan, heat olive oil over medium heat. Add garlic, peppers, and cauliflower until soft and just beginning to brown, about 2-3 min.
  3. Fold in cherry tomatoes and cover about 5-6 min, stirring occasionally. Add 1 T of water as needed to help prevent from sticking and burning. Fold in spinach and sauté for an additional 2 min.
  4. Reduce to low heat and add cooked shrimp and zucchini ribbons, tossing well. Cook on low for 2-3 min.
  5. Remove from heat and toss in fresh basil.
  6. Meanwhile, mix together mozzarella and ricotta in a microwavable bowl. Heat on high for 30 sec intervals until melting and merging together. Dot noodles with melted cheese.
  7. Garnish with red pepper flakes and extra basil (I used dried basil, since I didn’t reserve any.)
  8. Spoon into bowls to serve.
  9. Enjoy!

Adapted from Cooking Light‘s “Zucchini-Mushroom Caprese Bowl.”

Nutrition for 1 of 4 servings.
230 calories  •  10.3. g fat (39%)  •  15.5 g carbs (26%)  •  21 g protein (35%)  •  4.1 g fiber  •  8.9 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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