Keto No-Cook Zucchini and Red Bell Pepper with Pesto

DifficultyModerate
Yield6 servings
Prep10 mins

2.7g

Net Carbs

1.7g

Protein

9.3g

Fat

0.9g

Fiber

101

Calories

Keto No-Cook Zucchini and Red Bell Pepper with Pesto

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. 
  1. 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.
  2. Top with red pepper strips and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.

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