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Zucchini Ribbons & Avocado Walnut Pesto

By Jason Fung, MD

Zucchini Ribbons & Avocado Walnut Pesto

Zucchini noodles have been the holy grail of ketogenic pasta dinner solutions for years and thankfully they have continued to get more delicious, not to mention more convenient. Unfortunately, making “zoodles” often takes a fancy zucchini noodle making contraption that you may or may not be able to get your hands on. Solution? Zucchini ribbons!...
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Dinners + Mains, Light Meal
Cuisine American, Italian, Mediterranean
Servings 2
Calories 352 kcal

Ingredients
  

Zucchini Ribbons

  • 3 medium zucchini
  • 1/2 tsp salt

Avocado Walnut Pesto

  • 1/2 large avocado
  • 1 cup basil fresh leaves
  • 1/4 cup walnut
  • 2 cloves garlic peeled
  • 1/2 large lemon
  • 1/4 cup parmesan cheese grated or plant-based "cheese"
  • 1/2 cup water (if needed)

Other

  • 1 tbsp olive oil
  • 5-6 basil leaves for garnish
  • salt
  • pepper
  • Italian seasoning (optional)

Instructions
 

  • Cut the zucchini into delicate ribbons with a vegetable peeler or mandolin slicer, being careful to stop peeling once you reach the seeds.
  • Place the ribbons in a colander and toss with salt. Let stand while you prepare the avocado pesto
  • Gather the avocado walnut pesto ingredients. This includes avocado, basil, walnuts, garlic, lemon, and cheese.
  • Add all ingredients into the food processor and blend until the sauce is smooth. Add water to thin the sauce as needed.
  • Grease a skillet with 1 tablespoon olive oil and bring to medium heat.
  • Saute zucchini ribbons for 3-5 minutes or until they are just beginning to soften. Remove from heat.
  • Spoon pesto onto zucchini ribbons and gently toss to coat.
  • Plate in two portions of fantastically swirled vegetable ribbons. Garnish with fresh basil and grated Parmesan cheese.

Nutrition

Nutrition Facts
Zucchini Ribbons & Avocado Walnut Pesto
Amount per Serving
Calories
352
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
9
mg
3
%
Sodium
 
814
mg
35
%
Potassium
 
1148
mg
33
%
Carbohydrates
 
20
g
7
%
Fiber
 
8
g
33
%
Sugar
 
9
g
10
%
Protein
 
12
g
24
%
Vitamin A
 
1445
IU
29
%
Vitamin C
 
75
mg
91
%
Calcium
 
249
mg
25
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Italian, Light Meal, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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