Keto Vegetarian Zucchini Ribbons and Avocado Walnut Pesto

Keto Vegetarian Zucchini Ribbons and Avocado Walnut Pesto
Adapted from ruled.me
Keto Vegetarian Zucchini Ribbons and Avocado Walnut Pesto

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

2

Servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

2

servings

Adapted from ruled.me

Ingredients

  • Zucchini Ribbons

  • 3 3

    3 medium zucchini

  • 1/2 1/2

    1/2 teaspoon salt

  • Avocado Walnut Pesto

  • 1/2 1/2

    1/2 large avocado

  • 1 1

    1 cup fresh basil leaves

  • 1/4 1/4

    1/4 cup walnuts

  • 2 2

    2 cloves garlic, peeled

  • 1/2 1/2

    1/2 large lemon

  • 1/4 1/4

    1/4 cup Parmesan cheese, grated

  • 1/2 1/2

    1/2 cup water, if needed*

  • Other

  • 1 1

    1 tablespoon olive oil

  • 5-6 5-6 to

    leaves fresh basil, to garnish

  • to

    and pepper to taste

  • Optional: Italian seasoning*

  • Zucchini Ribbons

  • 3 3

    3 medium zucchini

  • 1/2 1/2

    1/2 teaspoon salt

  • Avocado Walnut Pesto

  • 1/2 1/2

    1/2 large avocado

  • 1 1

    1 cup fresh basil leaves

  • 1/4 1/4

    1/4 cup walnuts

  • 2 2

    2 cloves garlic, peeled

  • 1/2 1/2

    1/2 large lemon

  • 1/4 1/4

    1/4 cup Parmesan cheese, grated

  • 1/2 1/2

    1/2 cup water, if needed*

  • Other

  • 1 1

    1 tablespoon olive oil

  • 5-6 5-6 to

    leaves fresh basil, to garnish

  • to

    and pepper to taste

  • Optional: Italian seasoning*

  • Zucchini Ribbons

  • 3 3

    3 medium zucchini

  • 1/2 1/2

    1/2 teaspoon salt

  • Avocado Walnut Pesto

  • 1/2 1/2

    1/2 large avocado

  • 1 1

    1 cup fresh basil leaves

  • 1/4 1/4

    1/4 cup walnuts

  • 2 2

    2 cloves garlic, peeled

  • 1/2 1/2

    1/2 large lemon

  • 1/4 1/4

    1/4 cup Parmesan cheese, grated

  • 1/2 1/2

    1/2 cup water, if needed*

  • Other

  • 1 1

    1 tablespoon olive oil

  • 5-6 5-6 to

    leaves fresh basil, to garnish

  • to

    and pepper to taste

  • Optional: Italian seasoning*

Directions

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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