Zucchini Noodle Summer Pot

This low-carb, vegetarian dish makes the best of summer’s produce for a light and healthy one-pot meal.

RECIPE INFO

Serves 8

Preparation Time
min

Cook time
min

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Cook's NoteThis meal is delicious as is or with a roast chicken or fish.
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INGREDIENTS

  • 1.5kg zucchinis (baby marrows)
  • 500g halloumi cheese, sliced
  • 350g exotic tomatoes, chopped
  • 1 Tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 125g basil pesto

METHOD

Using a spiraliser, make your own zucchini noodles (alternatively, purchase these pre-packaged from your local supermarket).

Place a Le Creuset 30cm Non-Stick Mediterranean Casserole over a medium heat. Add slices of halloumi cheese to the dry pan and fry for 30 seconds or so until each side is golden. Flip and continue to fry in batches. Remove from the heat and add chopped exotic tomatoes to the pan with 1 Tbsp. olive oil, season and let the tomatoes fry for 5 minutes until they blister. Turn off the heat.

Add the zucchini noodles to the warm pan along with the basil pesto, season and toss to combine. Top with warm halloumi and eat straight away.