Zucchini ribbons - a great way to bulk up meals with not a lot of calories!
Quick, easy, delicious and so satisfying. This recipe serves 4
3 zucchini sliced into thin strips either with a knife or a slicing device that makes vegetable ribbons like this.
3 Tbsp Pesto
¼ cup white wine or water or vegetable broth
½ tsp sea salt
2 Tbsp parmesan cheese
Basil for garnish
- In a large skillet head pesto until bubbling, add zucchini ribbons and wine, cover and simmer for about 5 minutes.
- Uncover and on low heat continue to cook until zucchini are soft and they start to brown. Add additional wine, water or broth if needed.
- Add salt, and garnish with parmesan cheese and fresh basil.
Tip: Homemade or store bought pesto can be used in this recipe. Double check store bought for any hidden ingredients.
Nutritional Information: 97 Calories, 4.5 grams Protein, 8.6 grams Carbohydrate, 5.8 grams Fat, 2.6 milligrams Cholesterol, 457 milligrams Sodium, 2.6 grams Fiber, 86 milligrams Calcium, 1 milligram Iron.
Allergy Information: Gluten-Free, Egg-Free, Soy-Free, Peanut-Free, Vegetarian.
Quick and Easy
FODMAPs: To make low FODMAP make homemade pesto and substitute garlic infused oil In place of any garlic.
