Keto Italian Zucchini Noodle Salad
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 35 min · vegetarian, keto, low-carb
252 cal
10g protein
8g carbs
20g fat
per serving · estimated
Ingredients
- 2 large Zucchini
- 1/2 cup Cherry tomatoes
- 1/2 cup Mozzarella balls (fresh)
- 1/4 cup Pesto sauce (basil & olive oil)
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 1/4 cup grated Parmesan cheese
Method (tap to check — screen stays awake)
- Use a spiralizer or julienne peeler to create zucchini noodles from the zucchinis.
- In a large bowl, combine zucchini noodles, cherry tomatoes halved, and mozzarella balls.
- In a small bowl, whisk together olive oil, pesto sauce, salt, and black pepper to make the dressing.
- Pour the dressing over the zucchini mixture and toss gently to coat evenly.
- Sprinkle grated Parmesan cheese on top for added flavor.
- Serve immediately or refrigerate for 10-15 minutes to enhance flavors.
- Optional: Garnish with fresh basil leaves before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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