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Easy Four Cheese Pesto Zoodles – Keto, Low Carb

20 minutes
Calories: 260kcal

Ingredients

  • 8 ounces mascarpone
  • 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 zucchini noodles (store-bought or homemade)
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.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.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.Remove and whisk together until smooth.Fold in the pesto and mozzarella cheese until fully incorporated.Add the cooked zoodles and stir until well coated.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.