Erin Oprea's Zucchini Noodles with Pesto and Tilapia

By loves2bake

Ingredients

• For the Pesto:
• 2 medium zucchini
• Grated Parmesan cheese
• Tilapia or other fish of your choice
• 1 bunch fresh basil leaves
• 1/2 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves (or 2 T minced garlic)
• 3/4 cup extra virgin olive oil
• Blend all of the pesto ingredients in a food processor.

Preparation

Step 1

Use a spiralizer (or vegetable peeler) to cut the zucchini into spaghetti-like strips. Place the zucchini noodles in a skillet and warm up over medium heat for a couple of minutes. Top with grated Parmesan and 2 T of the pesto. Mix well. Serve topped with grilled fish.

Note: Pour any remaining pesto into ice cube trays and freeze. Warm up the amount you need whenever you want it for another recipe. You can also save time by using oven-ready fish from the grocery store and/or low-sodium store-bought pesto sauce.