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Zucchine Noodles with Almond Crusted Cod

Zucchini Pesto Pasta with Gluten Free Baked Cod

Pesto Zoodles with Almond Crusted Baked Cod. This is a simple, gluten-free zucchini recipe
Course Main Course
Cuisine Pescatarian
Keyword gluten free pasta, zoodles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 679kcal
Author Maike


Baked Almond and Parmesan Crusted Cod

Parsley Pesto Zucchini Noodles

  • 2 cups fresh parsley basil will work, too
  • 2 cloves garlic
  • 3 tablespoons pine nuts walnuts work too
  • ½ cup parmesan grated
  • cup Olive Oil extra virgin
  • ½ Lemon
  • 10 ounces Zucchini Noodles fresh


Baking the Cod

  • Preheat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper. Set aside.
  • Crack 2 eggs into a shallow bowl and beat lightly. In a separate bowl combine almond flour, grated parmesan cheese, salt, pepper, and parsley.
  • Next dip the cod into the egg mixture. Then transfer the cod to almond flour and parmesan mixture and coat well. Transfer the cod on the baking sheet. 
  • Bake the cod for 8-10 minutes. Tip: Turn on the broiler for the last 60 seconds. This will give the crust and extra crunch. 

Making the Parsley Pesto

  • Combine parsley, pine nuts, Parmesan cheese, lemon juice, garlic and salt in a food processor and begin to blend on medium speed. Add olive oil and blend until you'll see the mixture form a paste-like texture. 

Making Pesto Zoodles

  • Transfer the pesto into a large non-stick skillet and warm over medium heat. Once the pesto mixture is hot, add the fresh zucchini noodles and cook for 3-4 minutes. 
  • Remove the baked cod from the oven and serve with the hot pesto zucchini noodles. Enjoy!


Calories: 679kcal | Carbohydrates: 14g | Protein: 46g | Fat: 50g | Saturated Fat: 11g | Cholesterol: 161mg | Sodium: 700mg | Potassium: 976mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3465IU | Vitamin C: 66.3mg | Calcium: 579mg | Iron: 5.1mg