Easy Four Cheese Pesto Zoodles - Keto

Name: Easy Four Cheese Pesto Zoodles - Keto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Cost: $9.97 /serving

Author : Mellissa Sevigny

Ingredients

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8 ounces Mascarpone cheese1/4 cup grated parmesan cheese1/4 cup grated romano cheese1/2 teaspoon kosher salt1/4 teaspoon ground black pepper1/8 teaspoon ground nutmeg1/4 cup basil pesto (store-bought or homemade)8 cups raw zucchini noodles (aka. spiral cut zucchini)1 cup grated mozzarella cheese

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Instructions

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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.