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Zoodles With Pesto And Halloumi

This zoodles with pesto and halloumi recipe uses ingredients like zucchini noodles and pine nuts for a grain-free, low-carbohydrates dish that doesn't compromise on flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 people
Calories: 852 kcal
Course: Main Course
Cuisine: American

Ingredients

For Pesto:
  • 2 c basil
  • ½ c pine nuts
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • ¼-½ c olive oil
  • ¼ teaspoon salt
  • black pepper to taste
For Zoodles:
  • 2 zucchini large, spiralized
  • 4 oz halloumi cheese cut into bite-size pieces
  • 6 oz cherry tomatoes halved
  • 3 tablespoon pesto
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 teaspoon avocado oil

Instructions

    Cup of Yum
  1. Heat 1 teaspoon of oil in a large skillet over medium heat. Add Halloumi and fry for 5-7 minutes, turning once. Transfer cheese to a plate.
  2. Add 1 more teaspoon of oil, add tomatoes and saute for 3 minutes until they soften. Transfer tomatoes to a plate with cheese.
  3. Add the remaining 1 teaspoon of oil and the zoodles and cook for 3 minutes. The zoodles will soften. Do not overcook them, as they can become mushy.
  4. Stir in pesto, Halloumi, and tomatoes. Remove from the heat and serve immediately.

Notes

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  • Ensure the basil leaves are fresh and vibrant green for the best flavor.
  • Toast the pine nuts lightly before blending to enhance their nuttiness.
  • Adjust the amount of olive oil according to your desired consistency for the pesto.
  • Heat the skillet properly before adding the halloumi to ensure it gets a golden crust.
  • Flip the halloumi pieces only once to achieve an even sear on both sides.
  • Keep the cherry tomatoes cut side down initially to get a nice caramelization.
  • Don't overcook the tomatoes; they should be softened but still retain their shape and juiciness.
  • Be cautious not to overcook the zoodles to prevent them from becoming mushy. Cook them just until they're slightly softened but still have a bit of crunch.
  • Stir in the pesto gently to coat the zoodles, halloumi, and tomatoes evenly without breaking them apart.

Nutrition Information

Calories 852kcal (43%) Carbohydrates 18g (6%) Protein 22g (44%) Fat 80g (123%) Saturated Fat 17g (85%) Polyunsaturated Fat 16g Monounsaturated Fat 34g Cholesterol 2mg (1%) Sodium 1791mg (75%) Potassium 993mg (28%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 2539IU (51%) Vitamin C 63mg (70%) Calcium 700mg (70%) Iron 4mg (22%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 852

% Daily Value*

Calories 852kcal 43%
Carbohydrates 18g 6%
Protein 22g 44%
Fat 80g 123%
Saturated Fat 17g 85%
Polyunsaturated Fat 16g 94%
Monounsaturated Fat 34g 170%
Cholesterol 2mg 1%
Sodium 1791mg 75%
Potassium 993mg 21%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 2539IU 51%
Vitamin C 63mg 70%
Calcium 700mg 70%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.