Cheesy Pesto Zoodles

This is a quick vegetable dish for kids that love pesto and cheese I found on the ibreatheimhungry web site. I just used a spiralizer to make squash and zucchini noodles. To make this recipe even quicker just purchase premade Zoodles (zucchini noodles) and premade basil pesto from the store.

You Will Need:

8 ounces Mascarpone cheese
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/4 cup basil pesto (store-bought or homemade)
8 cups raw zucchini noodles (spiral cut zucchini)
1 cup grated mozzarella cheese

What to Do:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Microwave the zucchini noodles uncovered, on high, for 3 minutes.  Transfer to a colander lined with paper towels and gently squeeze out any moisture from the zoodles.  Set aside.

3. In a large microwave safe bowl, combine the mascarpone cheese, parmesan cheese, Romano cheese, salt, pepper, and nutmeg.  Microwave on high for 1 minute.  Stir.  Microwave on high for 30 more seconds.

4. Remove and whisk together until smooth.

5. Fold in the pesto and mozzarella cheese until fully incorporated.

6. Add the cooked zoodles and stir until well coated.

7. Transfer to a 2 quart casserole dish and bake in the oven for 10 minutes or until the cheese is bubbling at the edges. Remove and serve immediately.

References:

Recipe from ibreatheimhungry web site.

Photo by Stephanie Felzenberg

Spiralizer