Low Carb Pesce Zoodle Bake
This delicious seafood bake has more than just fish! Fresh white cod is paired with chopped shrimp and bite-sized clams for the perfect trio. Baked over a bed of zucchini noodles, it’s almost just like eating your favorite pesce pasta dish. Now all that’s missing is a glass of white wine!
How to Make It
Step 1
Preheat an oven to 350 degrees. Begin by spiraling the zucchini into thin noodles. When done, you can place the zucchini noodles directly into a glass baking dish that has been sprayed.
Step 2
Prepare the cod, shrimp, canned clams, and garlic clove. The clams can stay whole if they are baby clams, but chop the cod and shrimp (de-veining and peeling the shrimp is necessary). Mince the garlic.
Step 3
Melt the butter in a wide skillet over medium-high heat. Toss in the proteins and garlic. Cook until the cod is just cooked through – 4-5 minutes.
Step 4
Toss in the salt, pepper, onion powder, italian seasoning, and bay leaf. Stir until the ingredients are coated.
Step 5
Pour the cream and lemon juice into the skillet. Stir and let the liquid simmer for another 4-5 minutes. Then, set the pan aside to cool and let the sauce thicken for another 5 minutes off the heat. Remove the bay leaf.
Step 6
Pour the Pesce sauce over the zucchini noodles in the baking dish. Cover the top of the dish with the parmesan cheese.
Step 7
Bake the dish for 25 minutes – just enough time for the dish to heat through, soften the zucchini to al dente, and melt the cheese.
Step 8
Serve on 2 plates and enjoy!
Ingredients
- Zucchini
6 ounce
- Cod Atlantic Raw
4.5 oz
- Raw Shrimp
6 medium
- Clams, Canned, Drained
1 ounce
- Butter
1 tablespoon
- Garlic
1 clove
- Salt
0.5 teaspoon
- Black Pepper
¼ teaspoon
- Onion Powder
¼ teaspoon
- Italian Seasoning
0.5 teaspoon
- Bay Leaf
1 gram
- Heavy Cream
⅓ cup
- Lemon Juice
½ teaspoon
- Parmesan Cheese
½ cup, shredded