Zucchini Ribbons & Avocado Walnut Pesto




Zucchini noodles have been the holy grail of ketogenic dinner solutions for years and thankfully they have continued to get more delicious, not to mention more convenient. Unfortunately, making “zoodles” often takes a fancy zucchini noodle making contraption that you may or may not be able to get your hands on. Solution? Zucchini ribbons!

By using a run of the mill vegetable peeler and a little good old fashion elbow grease, you can turn the most popular summer veggie into faux pasta ribbons and impress all of your friends with your fancy cookin’ skills.

Yields 2 servings of Zucchini Ribbons with Avocado Walnut Pesto

Zucchini Ribbons

§  3 medium zucchini

§  ½ teaspoon salt

Avocado Walnut Pesto

§  ½ large avocado

§  1 cup fresh basil leaves

§  ¼ cup walnuts

§  2 cloves garlic, peeled

§  ½ large lemon

§  ¼ cup Parmesan cheese, grated

§  ½ cup water, if needed*


§  1 tablespoon olive oil

§  5-6 leaves fresh basil, to garnish

§  Salt and pepper to taste

§  Optional: Italian seasoning*


Please follow the link for instructions https://www.ruled.me/zucchini-ribbons-with-avocado-walnut-pesto/.


This makes a total of 2 servings of Zucchini Ribbons with Avocado Walnut Pesto. Each serving comes out to be 325.5 Calories, 26.08 g Fat, 11.46 g Net Carbs, and 10.65 g Protein.

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