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Keto Vegetarian Zucchini Ribbons and Avocado Walnut Pesto

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Ingredients

  • Zucchini Ribbons
  • Zucchini Ribbons
  • Zucchini Ribbons
  • 3 3 3 medium zucchini
  • 3 3 3 medium zucchini
  • 3 3 3 medium zucchini
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon salt
  • Avocado Walnut Pesto
  • Avocado Walnut Pesto
  • Avocado Walnut Pesto
  • 1/2 1/2 1/2 large avocado
  • 1/2 1/2 1/2 large avocado
  • 1/2 1/2 1/2 large avocado
  • 1 1 1 cup fresh basil leaves
  • 1 1 1 cup fresh basil leaves
  • 1 1 1 cup fresh basil leaves
  • 1/4 1/4 1/4 cup walnuts
  • 1/4 1/4 1/4 cup walnuts
  • 1/4 1/4 1/4 cup walnuts
  • 2 2 2 cloves garlic, peeled
  • 2 2 2 cloves garlic, peeled
  • 2 2 2 cloves garlic, peeled
  • 1/2 1/2 1/2 large lemon
  • 1/2 1/2 1/2 large lemon
  • 1/2 1/2 1/2 large lemon
  • 1/4 1/4 1/4 cup Parmesan cheese, grated
  • 1/4 1/4 1/4 cup Parmesan cheese, grated
  • 1/4 1/4 1/4 cup Parmesan cheese, grated
  • 1/2 1/2 1/2 cup water, if needed*
  • 1/2 1/2 1/2 cup water, if needed*
  • 1/2 1/2 1/2 cup water, if needed*
  • Other
  • Other
  • Other
  • 1 1 1 tablespoon olive oil
  • 1 1 1 tablespoon olive oil
  • 1 1 1 tablespoon olive oil
  • 5-6 5-6 to leaves fresh basil, to garnish
  • 5-6 5-6 to leaves fresh basil, to garnish
  • 5-6 5-6 to leaves fresh basil, to garnish
  • to and pepper to taste
  • to and pepper to taste
  • to and pepper to taste
  • Optional: Italian seasoning*
  • Optional: Italian seasoning*
  • Optional: Italian seasoning*

Details

Servings 2
Preparation time 30mins
Cooking time 45mins
Adapted from ruled.me

Preparation

Step 1

1. Cut the zucchini into delicate ribbons with a vegetable peeler or mandolin slicer, being careful to stop peeling once you reach the seeds.

2. Place the ribbons in a colander and toss with salt. Let stand while you prepare the avocado pesto

3. Gather the avocado walnut pesto ingredients. This includes avocado, basil, walnuts, garlic, lemon, and cheese.

4. Add all ingredients into the food processor and blend until the sauce is smooth. Add water to thin the sauce as needed.

5. Grease a skillet with 1 tablespoon olive oil and bring to medium heat.

6. Saute zucchini ribbons for 3-5 minutes or until they are just beginning to soften. Remove from heat.

7. Spoon pesto onto zucchini ribbons and gently toss to coat.

8. Plate in two portions of fantastically swirled vegetable ribbons. Garnish with fresh basil and grated Parmesan cheese.

This makes a total of 2 servings of Zucchini Ribbons with Avocado Walnut Pesto. Each serving comes out to be 325.5 Calories, 26.08 g Fat, 11.46 g Net Carbs, and 10.65 g Protein.

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