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.
I just love making zoodles. They're delicious, they cook fast, and they're so healthy.
Combining the natural goodness of zucchini noodles with a flavorful pesto and the unique tang of Halloumi cheese, this zoodles recipe is a crowd-pleaser and a perfect choice for a light summer meal.
If you own a KitchenAid, they have a spiralizer attachment that you can purchase separately. That's what I used. Alternatively, you can get a portable vegetable spiralizer.
If you're a fan of this recipe, I recommend trying out my easy vegan lemon pasta. You also can't go wrong with my creamy salmon pasta recipe. It's a creamy, comforting dish that's as easy to make as it is delicious.
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Why This Is The Best Zoodles Recipe
- Surprisingly Simple: Despite its gourmet look and flavor, this dish is surprisingly simple to make. Even beginners can master this recipe.
- Unforgettable Flavors: The combination of fresh basil, garlic, and pine nuts in the pesto, paired with the unique tang of Halloumi cheese, creates a flavor you won't soon forget.
- Family Favorite: This dish is a hit with both kids and adults. It's a great way to get your family to eat their veggies without any complaints.
- Comfort Food Twist: This recipe gives a healthy twist to a classic comfort food. It's a great way to satisfy your craving for pasta while sticking to a low-carb diet.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Zucchini Noodles (Zoodles): These will serve as the base of our dish, providing a fresh, light alternative to traditional pasta.
- Basil: This herb infuses our pesto with its fresh, aromatic flavor.
- Pine Nuts: They add a satisfying crunch and a hint of nutty flavor to our pesto.
- Garlic: It gives a robust, savory note to our pesto.
- Halloumi Cheese: This will be cut into bite-size pieces and added to the dish, giving a deliciously creamy, salty flavor.
- Cherry Tomatoes: These will be halved and added to the dish, providing a sweet, juicy burst of flavor.
How to Make Zoodles With Pesto And Halloumi
Sear the halloumi: 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.
Cook the tomatoes: Add 1 more teaspoon of oil to the skillet, add the cherry tomatoes, and sauté for 3 minutes until they soften. Transfer the tomatoes to a plate with the cheese.
Cook the zoodles: Add the remaining 1 teaspoon of oil to the skillet and the zucchini noodles. Cook for 3 minutes. The zoodles will soften, be careful not to overcook them as they can become mushy.
Combine and Serve: Stir in the pesto, halloumi, and tomatoes. Remove the skillet from the heat and serve your zoodles with pesto and halloumi immediately.
For a full list of ingredients and instructions, see the recipe card below.
Serving Suggestions
- For a light, yet satisfying lunch, try pairing it with a side of dandelion greens salad.
- Want a protein-packed dinner? Serve your zoodles with pesto and halloumi alongside a grilled chicken breast or a sheet pan salmon fillet. The added protein will keep you full and satisfied.
- If you're in the mood for a cozy, comforting meal, enjoy your zoodles with pesto and halloumi with a glass of your favorite white wine. The wine's crisp acidity will cut through the richness of the halloumi and pesto, making for a perfectly balanced dinner.
- For a vegetarian twist, replace the halloumi with marinated tofu. The tofu will soak up the flavors of the pesto and add a protein punch to your zoodle dish.
Recipe Variation Ideas
- Add Protein: Replace the halloumi with grilled chicken or shrimp. This will amp up the protein and keep the dish low in carbs, perfect for those following a keto or low-carb diet.
- Tofu: Replace the halloumi with marinated tofu. The tofu will soak up the flavors of the pesto and add a protein punch to your zoodle dish.
- Summer Twist: Want to add more summer squash to your dish? Try mixing zucchini noodles with yellow squash noodles.
Frequently Asked Questions
Halloumi is a Cypriot cheese that has a high melting point, making it perfect for grilling or frying. You can find it in the specialty cheese section of most grocery stores.
Absolutely! If you don't have a spiralizer, you can still make zucchini noodles using a julienne peeler. This nifty tool can easily turn your zucchini into long, thin strands that are perfect for this recipe.
After enjoying your zoodles with pesto and halloumi, you may have some leftovers. Don't worry, you can store them in an airtight container in the fridge for up to 3 days.
Unfortunately, zucchini noodles don't freeze well. When they thaw, they tend to become mushy and release a lot of water, which can alter the texture and flavor of your dish.
You'll Also Like These Zucchini Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Zoodles With Pesto And Halloumi
Ingredients
For Pesto:
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
- 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.
- Add 1 more teaspoon of oil, add tomatoes and saute for 3 minutes until they soften. Transfer tomatoes to a plate with cheese.
- 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.
- Stir in pesto, Halloumi, and tomatoes. Remove from the heat and serve immediately.
Notes
- 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
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Kulia says
Looks beautiful!
Kulia says
It looks so beautiful! And fresh. I think it's really good for summer. Gonna try.