Zucchini with Mozzarella and Pesto

Low in calories, gluten-free and full of flavour - this easy recipe is ideal for anyone who wants to eat light and healthily without sacrificing taste. When it’s hot outside and you find yourself craving lighter meals, zucchini spaghetti with pesto is the perfect choice. This dish looks just like pasta, tastes wonderfully fresh, just like a salad, and at the same time, is low in carbohydrates, gluten free and quick to prepare.
Zoodles also taste brilliant raw – especially in summer as a cold dish with cold pesto. So you can simply mix them with the pesto straight after cutting. Instead of mozzarella minis, you can also use pan fried haloumi, tofu or boiled eggs.

	Classic Basil Pesto
2-3 Large zucchini, spiralized or cut into long matchsticks 1-2 tbsp Olive oil Sea salt and freshly milled black pepper 250 g Buffalo mozzarella minis 350 g Mixed cherry tomatoes, halved A handful of basil and parsley leaves	35 g Pine nuts, toasted 35 g Fresh basil leaves 2 Garlic cloves, peeled 30 g Shredded parmesan 80 ml Olive oil

Place the toasted pine nuts, basil, garlic and Parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the olive oil in a thin steady stream until well combined.
Wash the zucchini, slice off the ends, then use a spiralizer to cut them into spaghetti shape. Alternatively, use a vegetable peeler to peel zucchini, then cut the slices into long matchsticks.
Heat the olive oil in a large frying pan. Gently fry the prepared zucchini over a low heat, stirring, for 2–3 minutes, then toss in 1/3 of basil pesto. Remove from the heat. Add the basil and parsley leaves to the pan. Season. Toss to combine.
Divide the zucchini mixture evenly among serving plates and top with mozzarella minis. Drizzle with more pesto and serve immediately.