Zucchini Ribbons with Avocado Pesto

Zucchini Ribbons with Avocado Pesto
Prep: 15 minutes | Cook: 4 minutes | Total: 24 minutes
Yield: 2 servings | Serving Size: 1 cup

Ingredients
for Pesto:
2 avocados, peeled and seeded

1/2 cup walnuts
2 Tablespoons lemon juice
2 garlic cloves

3 Tablespoons dried basil
2 Tablespoons olive oil

Ingredients for Zucchini Pasta:
2 teaspoons olive oil

3 zucchini, cut into ribbons
1/2 cup chopped tomatoes

Directions
1. To make pesto, add avocado, walnuts, lemon juice, garlic,
and basil to a food processor. While processing, slowly add
olive oil until a thick sauce is made.
2. Heat skillet to medium/high heat and add 2 teaspoons of
olive oil.
3. Add Zucchini and tomatoes and cook until lightly wilted, 2-4
minutes.
4. Toss zucchini ribbons with 2 Tablespoons of pesto sauce
and serve.

Nutrition Facts Per Serving: Calories: 250| Total Fat: 17 g | Saturated Fat: 2 g
Sodium: 28 mg | Total Carbohydrate: 22 g | Dietary Fiber: 7 g | Protein: 7 g
Submitted by Meg Green MS, RD, CSP, LD
For more recipes, please visit www.nutrition.va.gov

Recipe Notes
: Avocado pesto is loaded with flavor and provides heart healthy fats from avocados, walnuts, and olive oil.
• Pesto is so versatile and can be used as a marinade for meats, a dip when added to plain Greek yogurt, a base
seasoning added to cooked vegetables, or a salad dressing mixed with oil and vinegar. To store pesto, place in
air tight container and refrigerate up to 1 week.