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Low Carb Pesto Zucchini with Tomatoes and Cheese Recipe
Prep Time
10 minutes
Total Time
20 minutes
Yield
4
servings
Ingredients
- 2 tablespoons butter
- 4 romas tomato (small, halved)
- 4 zucchinis(large, made into noodles)
- 6 tablespoons pesto
- 3 tablespoons creme fraiche (or cream cheese)
- ¼ cup mozzarella cheese (grated, or cheddar)
Nutrition Info Per Serving
Serving Size
Carbohydrates
12
g
Protein
10
g
Fat
34
g
Calories
372
When you need to revamp your menu, pick this tasty recipe for low carb pesto zucchini with tomatoes and cheese. With just 5 ingredients, you can spice up your normal routine with this tasty pesto zucchini with tomatoes and cheese. It is a perfect choice for a diabetes-friendly menu.
Instructions
- Melt the butter in a pan and heat the tomatoes for a few minutes until soft and gooey.
- Add the zucchini noodles to the pan and cook until soft.
- Remove the pan from the heat and stir in pesto. Add olive oil if you need it to coat the zucchini noodles better.
- If using, add the crème fraîche to make the dish creamier.
- Add half of the grated cheese and stir. Spoon zucchini into individeual bowls.
- Top with the remaining grated cheese and serve.
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