pesto zucchini


Serves: 2




100g zucchini fettuccine (large handful)

¼ cup sliced white onion

½ cup cherry tomatoes (halved)

2 tbsp pesto

1 tbsp olive oil

1 pinch salt

1 pinch pepper

2 tbsp Parmesan (shredded)





1. Heat sauté pan with oil on moderate to high heat


2. Sauté onions, add cherry tomatoes


3. Season with salt & pepper


4. Add pesto and stir until evenly distributed


5. Add zucchini and toss. Cook for 2-3 minutes or until desired tenderness


6. Top with Parmesan, plate and serve.



You can also make a baked version by adding all raw ingredients in a large bowl, add ½ cup shredded mozzarella and ½ cup cottage cheese. Place in 4x4 oiled pan, top with a small handful of shredded mozzarella and bake in oven at 375 F for 10-15 min.