Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 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.

Step 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.

Step 4

Remove and whisk together until smooth.

Step 5

Fold in the pesto and mozzarella cheese until fully incorporated.

Step 6

Add the cooked zoodles and stir until well coated.

Step 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.