Zucchini Pesto Pasta with Gluten Free Baked Cod
Pesto Zoodles with Almond Crusted Baked Cod. This is a simple, gluten-free zucchini recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Baked Almond and Parmesan Crusted Cod
- 1 pounds Cod
- 2 Eggs
- 1 cup Parmesan cheese grated
- 1 cup Almond Flour
- 1/4 cup Parsley chopped
Parsley Pesto Zucchini Noodles
- 2 cups fresh parsley basil will work, too
- 2 cloves garlic
- 3 tablespoon pine nuts walnuts work too
- 1/2 cup parmesan grated
- 1/3 cup Olive Oil extra virgin
- 1/2 Lemon
- 10 ounces Zucchini Noodles fresh
Baking the Cod
Preheat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper. Set aside. Crack 2 eggs into a shallow bowl and beat lightly. In a separate bowl combine almond flour, grated parmesan cheese, salt, pepper, and parsley.
Next dip the cod into the egg mixture. Then transfer the cod to almond flour and parmesan mixture and coat well. Transfer the cod on the baking sheet.
Bake the cod for 8-10 minutes. Tip: Turn on the broiler for the last 60 seconds. This will give the crust and extra crunch.
Making the Parsley Pesto
Combine parsley, pine nuts, Parmesan cheese, lemon juice, garlic and salt in a food processor and begin to blend on medium speed. Add olive oil and blend until you'll see the mixture form a paste-like texture.
Calories: 679kcal | Carbohydrates: 14g | Protein: 46g | Fat: 50g | Saturated Fat: 11g | Cholesterol: 161mg | Sodium: 700mg | Potassium: 976mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3465IU | Vitamin C: 66.3mg | Calcium: 579mg | Iron: 5.1mg