This Zucchini Recipe with pesto ‘zoodles’ and almond crusted baked cod is easy to make and perfect for a quick midweek dinner. And of course it’s gluten free!
Zoodles – Another Gluten Free Pasta Alternative
Transitioning into a gluten free life means that I am always trying to find gluten free alternatives to traditional glutenous recipes.
And in our house, we love(d) pasta! Therefore after going gluten-free, it became super important to find simple and delicious alternatives to traditional pasta recipes.
A few months ago I picked up a fresh package of zucchini style noodles from Trader Joe’s (if you don’t live near Trader Joe’s try this one from Target).
And if you own a spiralizer you can make your zucchini noodles. If you need help, Squirrel in the Kitchen has some simple to follow instructions how to make ‘zoodles’.
More Gluten Free Pasta Alternatives
Like I said, for many year, traditional (glutenous) pasta was a staple in our lives. But I can honestly say that gluten free alternative pasta varieties can be just as yummy.
Check out these gluten free pasta recipes:
- Pear and Mascarpone Pasta (made with brown rice spaghetti)
- Butternut Squash Mac & Cheese
- Black Bean Mushroom Pasta
- Red Lentil Pasta Salad
Tips to Cut Down Prep Time
In this recipe I made pesto from scratch. But you can easily pick up delicious store-bought pesto like this one and save yourself time (and dishes).
Parsley pesto is milder than its basil cousin. It’s just as simple to make as traditional pesto.
Fresh (store-bought) spaghetti style zucchini noodles also known as ‘Zoodles’
Ingredients
Baked Almond and Parmesan Crusted Cod
- 1 lbs cod
- 2 eggs
- 1 cup grated parmesan
- 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 tbsp pine nuts walnuts work too
- 1/2 cup parmesan grated
- 1/3 cup olive oil extra virgin
- 1/2 lemon
- 10 oz fresh Zucchini Noodles
- salt
Instructions
Baking the Cod
- Preheat the oven to 400°. 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.
Making Pesto Zoodles
- Transfer the pesto into a large non-stick skillet and warm over medium heat. Once the pesto mixture is hot, add the fresh zucchini noodles and cook for 3-4 minutes.
- Remove the baked cod from the oven and serve with the hot pesto zucchini noodles. Enjoy!
Nutrition
And be sure to hashtag your recipe pictures #creativeandpractical on Instagram, Twitter, or Facebook. I love to see your zucchini noodle recipe pictures!
Happy Cooking,
Maike
I’m always looking for new zoodles recipes and this one hit the spot!
I’ve been looking for a great zucchini recipe! Can’t wait to give this one a try!
Good luck! Let me know if you have any questions.