Description
Perfect as a main meal or a side dish, this easy four cheese pesto zoodles recipe will win over even the pickiest of eaters with it’s creamy texture and so. much. cheese! Keto, low carb, gluten free, nut free, egg free, Atkins friendly.
Ingredients
Units
Scale
- 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 (aka. spiral cut zucchini)
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- 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.
- 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.
- Remove and whisk together until smooth.
- Fold in the pesto and mozzarella cheese until fully incorporated.
- Add the cooked zoodles and stir until well coated.
- 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.
Notes
Net carbs = 5g per serving.
*Don’t try to add the mozzarella to the other cheeses when microwaving or you’ll have a hard time getting the mascarpone to create a smooth sauce. Also adding it just before baking gets lots of epic cheese pull when you’re eating it which is very gratifying.
**If you don’t own a microwave, you can steam the zucchini noodles and then drain any excess liquid before adding to the sauce. The sauce will cook on the stovetop in about 5 minutes over medium heat.
(And no, I really don’t want to read your 1127 page manifesto on the evils of the microwave so I beg of you, please don’t email me or rail in the comments. TIA.)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Vegetarian Keto
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 475
- Fat: 43g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 13g
