No-Cook Zucchini And Red Pepper With Pesto

Recipe Ingredients

1/4 cup	59ml	Prepared pesto
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Fresh lemon juice
2 teaspoons	10ml	Zucchini - cut thin rounds (medium)
1		Roasted red pepper (jarred) - patted dry, and
		Cut into thin strips
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

In a small bowl, combine pesto, oil and lemon juice; mix well.

Arrange zucchini slices, overlapping slightly, on a platter. Top with red pepper strips. Brush pesto mixture over slices. Cover and let stand at least 1 hour for flavors to blend.

This recipe yields 6 servings.

Carbohydrates: 3.5 grams

Net Carbs: 2 grams

Fiber: 1.5 grams

Protein: 3 grams

Fat: 9.5 grams

Calories: 105

Description:

"Pesto isnt just for pasta. Here, it serves as a dressing and marinade for thinly sliced zucchini and red pepper."

Source:
Atkins Cookbook at http://atkinscenter.com

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