Zucchini Ribbons with Pesto

Zucchini ribbons - a great way to bulk up meals with not a lot of calories!

Quick, easy, delicious and so satisfying.  This recipe serves 4

3 zucchini sliced into thin strips either with a knife or a slicing device that makes vegetable ribbons like this.

3 Tbsp Pesto

¼ cup white wine or water or vegetable broth

½ tsp sea salt

2 Tbsp parmesan cheese

Basil for garnish


  1. In a large skillet head pesto until bubbling, add zucchini ribbons and wine, cover and simmer for about 5 minutes.
  2. Uncover and on low heat continue to cook until zucchini are soft and they start to brown. Add additional wine, water or broth if needed.
  3. Add salt, and garnish with parmesan cheese and fresh basil.


Tip: Homemade or store bought pesto can be used in this recipe. Double check store bought for any hidden ingredients.

Nutritional Information: 97 Calories, 4.5 grams Protein, 8.6 grams Carbohydrate, 5.8 grams Fat, 2.6 milligrams Cholesterol, 457 milligrams Sodium, 2.6 grams Fiber, 86 milligrams Calcium, 1 milligram Iron.

Allergy Information: Gluten-Free, Egg-Free, Soy-Free, Peanut-Free, Vegetarian.

Quick and Easy

FODMAPs: To make low FODMAP make homemade pesto and substitute garlic infused oil In place of any garlic.

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