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Zucchini noodles with haloumi and pesto

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Using just 5-ingredients, this zucchini noodles recipe is a weeknight game changer. Loaded with pesto and crispy haloumi, it’s a meat-free option that's full of flavour.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes

Ingredients

  • 200g haloumi, cut into 2cm pieces
  • 500g mixed tomatoes, halved
  • 3 zucchini, cut into long matchsticks
  • 2/3 cup (180g) basil pesto
  • 60g pkt Coles Australian Baby Rocket

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a large frying pan over medium-high heat. Spray with olive oil spray. Add the haloumi to the pan and cook, turning occasionally, for 2 mins or until the haloumi is golden brown. Transfer to a plate and cover to keep warm.
  2. Step 2

    Add the tomato to the pan and cook, tossing, for 2 mins or until the tomato is just tender.
  3. Step 3

    Return half the haloumi to the pan with the zucchini and half the pesto. Cook, tossing, for 2-3 mins or until heated through. Remove from heat. Add the rocket to the pan. Season. Toss to combine.
  4. Step 4

    Divide the zucchini mixture evenly among serving plates and top with the remaining haloumi. Drizzle with remaining pesto and serve immediately.

Zucchini noodles with haloumi and pesto

Zucchini noodles with haloumi and pesto
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Ingredients
  • 200g haloumi, cut into 2cm pieces
  • 500g mixed tomatoes, halved
  • 3 zucchini, cut into long matchsticks
  • 2/3 cup (180g) basil pesto
  • 60g pkt Coles Australian Baby Rocket
    Description

    Using just 5-ingredients, this zucchini noodles recipe is a weeknight game changer. Loaded with pesto and crispy haloumi, it’s a meat-free option that's full of flavour.

    Method
    1. Step 1

      Heat a large frying pan over medium-high heat. Spray with olive oil spray. Add the haloumi to the pan and cook, turning occasionally, for 2 mins or until the haloumi is golden brown. Transfer to a plate and cover to keep warm.
    2. Step 2

      Add the tomato to the pan and cook, tossing, for 2 mins or until the tomato is just tender.
    3. Step 3

      Return half the haloumi to the pan with the zucchini and half the pesto. Cook, tossing, for 2-3 mins or until heated through. Remove from heat. Add the rocket to the pan. Season. Toss to combine.
    4. Step 4

      Divide the zucchini mixture evenly among serving plates and top with the remaining haloumi. Drizzle with remaining pesto and serve immediately.