Zucchini Spaghetti with Pesto
Italian, Ketogenic, Low Carb
(medium size, cut into spiral or spaghetti shape)
shredded Parmesan Cheese
Salt and Pepper
Slice your zucchini into thin spaghetti-like strips.
Heat the oil on a big, stainless steel frying pan. Sauté the zucchini strips for around 5 minutes over high heat to make it a little crispy. Stir well with some salt and pepper.
Transfer the zucchini to a pasta bowl and generously pour in the pesto sauce. Garnish with some walnuts and Parmesan cheese on top. Enjoy!
Macros (per serving, excluding pesto sauce):
Calories: 211– Fat: 18.1g – Net carbs: 6.9g (total carbs: 10.4g, fiber: 3.5g) – Protein: 6.3