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No-Cook Zucchini And Red Pepper With Pesto


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  • 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


Servings 6


Step 1

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
Calories: 105

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