Pesto Zucchini Noodles with Burrata
March 24, 2025
A fresh herb pesto with nutty Gouda and a creamy burrata topping is not only delicious, but also makes this a beautiful meatless main or side dish.
SERVINGS
6
PREP TIME
10 min
COOK TIME
35 min
Ingredients
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1/2cup dry roasted almonds
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2ounces Gouda cheese, shredded (about 1/2 cup)
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1/4cup fresh basil leaves
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1/4cup fresh mint leaves
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1/4cup fresh parsley leaves
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1garlic clove, coarsely chopped
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1/2cup plus 2 teaspoons olive oil, divided
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Salt, to taste
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Pepper, to taste
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6-8medium zucchinis
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8ounces BelGioioso Burrata cheese
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Fresh basil, mint and parsley leaves, for garnish
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Chopped dry roasted almonds, for garnish
Directions
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1
Place the almonds, Gouda, basil, mint, parsley and garlic into a food processor; cover and pulse until finely chopped. While processing, slowly drizzle in 1/2 cup olive oil until smooth, adding more olive oil, if necessary, until the desired consistency is reached. Season with salt and pepper to taste. Set aside.
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2
Trim zucchini ends; halve zucchini widthwise. Slice zucchini with a spiralizer into thin, long “noodles” and place on a paper towel-lined plate.
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3
Sauté zucchini in remaining olive oil, in batches, in a large skillet over medium-high heat for 2-3 minutes or until crisp-tender. Transfer to a large bowl.
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4
Add 3-4 tablespoons reserved pesto; toss to combine, adjusting amount of pesto as desired. Save any remaining pesto for a different recipe. Season with salt and pepper to taste.
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5
Top each serving with burrata. Garnish with fresh herbs and almonds.
Tip: Store any leftover pesto in an airtight container in the refrigerator for up to a week. Lightly drizzle with olive oil to help prevent browning. Or, freeze it in ice cube trays. Remove frozen pesto from trays; place in a sealed plastic freezer bag for up to 6 months.
Don’t have a spiralizer? Try L&B Zucchini Noodles!