Recipes

Keto No-Cook Zucchini and Red Bell Pepper with Pesto Recipe

Atkins Keto No-Cook Zucchini and Red Bell Pepper with Pesto
2.7g
Net Carbs
Prep Time: 10 Minutes
Style:Mediterranean/Greek
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.7g

Protein

9.3g

Fat

0.9g

Fiber

101.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 Keto Basil Pesto
  • 2 tablespoon Extra Virgin Olive Oil
  • 0 1/8 fl oz Fresh Lemon Juice
  • 2 medium Zucchini
  • 6 oz Roasted Bell Peppers

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.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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