These Cheesy Passover Pesto Zoodles (zucchini noodles) are a fresh, satisfying alternative to traditional Passover pasta. This low-carb, gluten-free vegetarian dish combines green and yellow zucchini noodles with a bright basil-parmesan pesto, shredded mozzarella, roasted grape tomatoes and toasted pine nuts for a flavorful, easy entree.
This recipe was sponsored by Les Petites Fermieres and Natural and Kosher. All opinions are our own.
These zoodles are a great vehicle for a bright, cheesy pesto and creamy shredded mozzarella. Quick to prepare and light on calories, they deliver the texture and satisfaction of a pasta dish without the heaviness of starch-based alternatives. Use a basil-heavy pesto and ripe grape tomatoes for the best contrast of flavors.
How to Spiralize Zucchini
With the right tools you can turn many vegetables into noodles: carrots, parsnips, beets and sweet potatoes all work well. A simple julienne peeler is inexpensive and fine for zucchini and cucumbers, but it’s limited to softer, straighter vegetables. A handheld spiralizer handles harder vegetables and still takes long produce best. Heavy-duty countertop spiralizers accept a wider variety of shapes and textures and offer multiple blade options for different noodle styles. Choose the tool that best fits your kitchen and the vegetables you use.
Give this recipe a try—zoodles cook quickly and absorb pesto and cheese beautifully. Serve warm and garnish with a little lemon zest for brightness.
Other Zucchini Recipes
- Zucchini Noodles
- Zucchini Bread
- Baked Feta and Zucchini Frittata
- Quinoa Zucchini Breakfast Muffins
- Zucchini Cauliflower Soup
- Zucchini Boats
- Turmeric Ginger Vegetable Soup
Cheesy Passover Pesto Zoodles
- Author: Vicky Cohen and Ruth Fox
- Total Time: 30 mins
- Yield: 4
- Diet: Vegetarian
Description
Cheesy Passover Pesto Zoodles are a light, gluten-free vegetarian main featuring yellow and green zucchini noodles tossed with basil-parmesan pesto, shredded mozzarella, roasted grape tomatoes and toasted pine nuts.
Ingredients
- For the pesto:
- 1 cup tightly packed fresh basil leaves
- 1/3 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- 2 tsp lemon zest
- 1/4 tsp black pepper
- 1/8 tsp salt
- For the zucchini noodles:
- 3 green zucchini
- 2 yellow zucchini
- 1 tsp extra virgin olive oil
- 3 tbsp pine nuts
- 3/4 cup shredded mozzarella
- 1 cup grape tomatoes
- 1/8 tsp salt (optional)
- Lemon zest for garnish
Instructions
- Prepare the pesto: combine basil, Parmesan, olive oil, garlic, lemon zest, black pepper and salt in a food processor and pulse until smooth. Set aside.
- Spiralize the zucchini into noodles and set aside.
- In a large nonstick skillet, heat 1 tsp olive oil. Add pine nuts and toast over medium heat for about 3 minutes until golden, stirring constantly. Remove and set aside.
- Wipe the skillet if needed. Add about half the pesto to the skillet, then add the zucchini noodles and the remaining pesto on top. Toss and cook over medium heat for 3–4 minutes.
- Add the shredded mozzarella, toss, and continue cooking until the cheese melts, about 3–4 minutes. Stir in the grape tomatoes and salt, and cook another 2–3 minutes until tomatoes are warmed.
- Garnish with lemon zest and black pepper if desired. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 222
- Sugar: 1.5 g
- Sodium: 371 mg
- Fat: 20.4 g
- Saturated Fat: 5.2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4.5 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 15.3 mg
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