Kitchen Tools

  • Grater
  • Medium bowl
  • Shallow boel
  • Plate
  • Large pan
  • Small baking dish
  • Aluminum foil

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


2 cloves garlic

1 onions, yellow

1 lb. zucchini

1/4 cup lactose-free mozzarella cheese, 200 g

1/4 cup goat chevre

1/4 cup basil pesto

to taste salt & pepper

1 half-dozen hope eggs

1/4 cup panko japanese style breadcrumbs

2 tbsp. biodynamic extra virgin olive oil

1 cup tomato sauce

Shop this recipe

Preheat the Oven & Prepare the Ingredients
•• Preheat the oven to 400° F.
•• Mince the garlic and dice the onion.
••• Rinse the zucchini and cut away a bit off both ends. Slice the zucchini lengthwise into the thinnest strips possible (¼-inch thick will do!)
•• Grate the mozzarella if not pre-shredded.
••• In a medium bowl, combine the goat cheese, basil pesto, half of the mozzarella and salt and pepper to taste. Set in the fridge until ready to use.

Create the Zucchini ‘Noodles’
•• Crack the egg into a shallow bowl and whisk with a fork.
••• Pour the panko/breadcrumbs onto a plate and season with salt and pepper to taste.
••• Dip the zucchini strips into the egg and then coat with panko/breadcrumbs.
••• Heat 1 tbsp. olive oil in a large pan over medium heat.
••• Place the strips on the pan and cook until golden-brown, about 4-5 minutes, flipping halfway through. Set aside on the plate used earlier.

Make the Sauce
••• Rinse the pan and return it to the element over medium-high heat.
••• Add 1 tbsp. olive oil and the garlic and onion. Cook until tender and fragrant, 2-3 minutes.
•• Stir in the tomato sauce and let simmer for another minute or two. Pour half of the sauce into a small baking dish.

Bring It All Together
•• Spread some of the cheese/pesto mixture onto each zucchini noodle and then roll them up.
• Place the rolled up noodles directly on top of the sauce in the baking dish.
••• Pour the remaining sauce on top and sprinkle with the remaining mozzarella (as well as any remaining panko/breadcrumbs, if any).
•• Cover with aluminum foil and bake until golden-brown and bubbling, about 15-20 minutes.