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  • 10 oz bag shredded carrots
  • 3-4 cups shredded zucchini
  • 1 tablespoon prepared pesto
  • 2 tablespoons white wine
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • sprinkle of Parmesan (1/8-1/4 cup)


Shred zucchini in food processor. Place zucchini and carrots in a deep skillet on medium heat. Cook about 10 minutes or until vegetables are almost cooked. Add pesto, wine, garlic powder, salt, and pepper and turn heat up to cook out any excess water from the zucchini. Stir often until all water has been cooked out. Sprinkle lightly with Parmesan and serve. This dish should not be wet. This recipe makes 6 -8 servings (depending on serving size), so it is ideal for batch cooking.

Makes 6 servings. Each serving contains 48 calories, 2 grams of fat, .6 grams of saturated fat, 5.9 carbs, 1.3 grams of fiber, 3.9 grams of sugar, and 2 grams of protein.

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