Keto No-Cook Zucchini and Red Bell Pepper with Pesto
2.7g
Net Carbs
1.7g
Protein
9.3g
Fat
0.9g
Fiber
101
Calories
Ingredients:
- 2 medium Zucchinis
- 6 ounces Roasted Bell Peppers
- 1/8 fluid ounce Fresh Lemon Juice
- 2 tablespoons Extra Virgin Olive Oil
Directions:
Use the Atkins recipe to make Basil Pesto; you will need 1/4 cup. This recipe is suitable for all phases of the Atkins diet except for the first two weeks of Induction due to the nuts.
- In a small bowl, combine 1/4 cup pesto, oil and lemon juice. Season to taste with salt and pepper. Arrange zucchini slices, overlapping slightly, on a platter.
- Top with red pepper strips and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
