Pesto Zucchini Recipe with Cod

This Zucchini Recipe with pesto ‘zoodles’ and almond crusted baked cod is easy to make and perfect for a quick midweek dinner. And of course it’s gluten free!

Pesto Zoodles with Almond Crusted Cod

Ingredients for Pesto Zoodles and Almond Crusted Cod

For the Parsley-Pesto Zoodles

  • Zucchini Noodles (Zoodles)
  • fresh Parsley
  • Pine Nuts
  • Garlic
  • Parmesan
  • olive oil
  • lemon
  • salt + pepper

Baked Almond Crusted Cod

  • fresh cod
  • flour
  • eggs
  • parmesan
  • fresh parsley
  • salt + pepper

Zoodles – Another Gluten Free Pasta Alternative

Transitioning into a gluten free life means that I am always trying to find gluten free alternatives to traditional glutenous recipes.

And in our house, we love pasta! Therefore after going gluten-free, it became super important to find simple and delicious alternatives to traditional pasta recipes.

A few months ago I picked up a fresh package of zucchini style noodles from Trader Joe’s. If you don’t live near Trader Joe’s try this one from Target.

And if you own a spiralizer you can make your zucchini noodles. If you need help, Squirrel in the Kitchen has some simple to follow instructions how to make ‘zoodles’.

More Gluten Free Pasta Alternatives

Tips to Cut Down Prep Time

In this recipe I made pesto from scratch. But you can easily pick up delicious store-bought pesto like this one and save yourself time (and dishes).

Pesto for the Zucchini Noodles

Parsley pesto is milder than its basil cousin. It’s just as simple to make as traditional pesto.

Zucchini Noodles aka Zoodles are the perfect a healthy, gluten free pasta alternative

Fresh (store-bought) spaghetti style zucchini noodles also known as ‘Zoodles’

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
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
COURSE: Dinner, Main Course
CUISINE: American, Pescatarian
KEYWORD: gluten free pasta, zoodles, zucchini noodle recipe
Author: Maike


Baked Almond and Parmesan Crusted Cod

  • 1 pounds Cod
  • 2 Eggs
  • 1 cup Parmesan cheese (grated)
  • 1 cup Almond Flour
  • 1/4 cup Parsley (chopped)

Parsley Pesto Zucchini Noodles

  • 2 cups fresh parsley (basil will work, too)
  • 2 cloves garlic
  • 3 tablespoon pine nuts (walnuts work too)
  • 1/2 cup parmesan (grated)
  • 1/3 cup Olive Oil (extra virgin)
  • 1/2 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
DID YOU TRY THIS RECIPE?USE #caprecipes AND TAG @creativandpractical.

Be sure to hashtag your recipe pictures #creativeandpractical on Instagram, Twitter, or Facebook. I love to see your zucchini noodle recipe pictures!


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