No-Cook Zucchini And Red Pepper With Pesto
- 1/4 cup prepared pesto
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 2 medium zucchini cut thin rounds
- 1 roasted red pepper (jarred) patted dry, and cut into thin strips
- 1/4 teaspoon salt
In a small bowl, combine pesto, oil and lemon juice; mix well.
Arrange zucchini slices, overlapping slightly, on a platter. Top with red pepper strips. Brush pesto mixture over slices. Cover and let stand at least 1 hour for flavors to blend.
This recipe yields 6 servings.
Carbohydrates: 3.5 grams
Net Carbs: 2 grams
Fiber: 1.5 grams
Protein: 3 grams
Fat: 9.5 grams