# Pesto cod and zucchini 4 adult servings · US measures · keto · 11 min active per base batch · 30–40 min Pesto cod with zucchini. One scheduled fish-pan addition, then separate vegetable/fish endpoint checks. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat oven to 425°F on bake. Use two separate 18×13-inch rimmed metal half-sheet pans.
Start zucchini first; add fish pan 6 min later. Remove each pan at its own endpoint and serve promptly.
680g Cod filletsraw, thawed; individual fillets about 1 inch thick · Choose individual fillets about 170 g (6 oz) each, keeping the stated thickness.	Pat thawed, 1-inch-thick cod dry; rub with oil and place on its own pan. Then: Fish pan: add 6 min after zucchini; roast at 425°F for 12–18 min, check at 12 min of fish cooking; reach 145°F.	Spoon pesto over cooked fish after roasting.	Plate pesto-topped cod and zucchini separately; finish both with lemon juice and hemp.
7g Olive oilas purchased · Three quarters to zucchini; remainder to fish.
45g DeLallo basil pestosqueeze-bottle, as sold · Weigh the scaled amount; do not infer tablespoons from the unusual label volume. Substitute at most 2 g net carbs per 30 g.
680g Zucchinisliced into ½-inch half-moons	Toss ½-inch zucchini half-moons with oil, salt and pepper; spread on separate pan. Then: Zucchini pan: roast at 425°F for 18–23 min; check at 18 min of zucchini cooking; browned edges and tender center.
20g Olive oilas purchased · Three quarters to zucchini; remainder to fish.
2g Fine saltUse the measured salt in the zucchini seasoning.
to taste Black pepper
15g Lemon juiceunsweetened
20g Hemp heartshulled · Use hulled hemp hearts in the measured portion.

## Ingredients - 680g Cod fillets — raw, thawed; individual fillets about 1 inch thick. Choose individual fillets about 170 g (6 oz) each, keeping the stated thickness. - 680g Zucchini — sliced into ½-inch half-moons - 45g DeLallo basil pesto — squeeze-bottle, as sold. Weigh the scaled amount; do not infer tablespoons from the unusual label volume. Substitute at most 2 g net carbs per 30 g. - 27g Olive oil — as purchased. Three quarters to zucchini; remainder to fish. - 2g Fine salt. Use the measured salt in the zucchini seasoning. - to taste Black pepper - 15g Lemon juice — unsweetened - 20g Hemp hearts — hulled. Use hulled hemp hearts in the measured portion. ## Equipment - Oven at 425°F on bake - Two 18×13-inch rimmed metal half-sheet pans - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Heat the oven to 425°F. Toss zucchini with three quarters of the oil, salt, and pepper. Spread on one half-sheet pan. Pat fish dry, rub with the remaining oil, and place on the other pan. 2. **Cook.** Start the zucchini pan first. After 6 minutes, add the fish pan. Check zucchini from 18 minutes of its own cooking time for browned edges and a tender center; allow about 18–23 minutes. Check fish after 12 minutes of its own cooking time; allow about 12–18 minutes to reach 145°F. Remove each pan at its endpoint and serve promptly. If either needs longer, keep checking; do not overcook the fish to match the vegetables. 3. **Finish.** Spoon pesto over cooked fish. Finish fish and zucchini with lemon and hemp. Applying pesto after cooking keeps its basil flavor and avoids burning the sauce. ## Attention timeline - Preheat and load zucchini: 10–12 min. Preheat overlaps prep; fish and zucchini get separate pans. - Give zucchini a head start: 6 min. Add fish pan after 6 minutes: one scheduled main-appliance action. - Finish both pans: Fish 12–18 min; zucchini 18–23 min total roast. Check zucchini for browned edges and tenderness; fish must reach 145°F. Remove separately at their endpoints. - Finish: 2 min. Spoon pesto on fish; add lemon and hemp and serve promptly. Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity Separating wet zucchini keeps cod from steaming in vegetable liquid; pesto stays fresh when added after heat. - The six-minute vegetable head start reduces the fish holding time; doneness still decides when each pan comes out. - Pesto goes on after cooking to protect basil flavor. ## Nutrition per serving Calories: 328 kcal; protein: 33.9 g; total carbs: 7.1 g; fiber: 2.3 g; net carbs: 4.8 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: fish, milk, tree-nuts. Check product labels and cross-contact. ## First-cook checks and limits - Pesto substitution needs no more than 2 g net carbs per 30 g to preserve the keto estimate. - Two-pans and conventional bake are assumed. - Pesto may contain tree nuts or other allergens; verify the specific jar label. This data is not an allergy guarantee. - The six-minute head start is a design adjustment, not a tested synchronization guarantee. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [USDA FoodData Central source data](https://fdc.nal.usda.gov/download-datasets/) - [FoodSafety.gov safe minimum temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) - [DeLallo basil pesto label](https://www.delallo.com/pesto-squeeze-bottle/) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/pesto-cod-and-zucchini/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.