Here’s a simple, delicious vegetable side dish that your whole family will love. It’s a great way to increase the fiber content of your meal. Simply add a serving of healthy animal protein such as chicken, beef, bison, pork, lamb, and or wild fish and you have a wonderfully fit meal. This is clean eating 🙂
For the Zucchini Boats
- 4 small, organic zucchini
- ¼ cup kalamata olives, seeded and chopped
For the Pesto
- ¼ cup raw pecans
- 1 cup fresh basil leaves
- 2 cloves garlic, chopped
- 2 Tablespoons olive oil
- ¼ cup nutritional yeast
- 1 teaspoon lemon juice
- ½ teaspoon sea salt
- Preheat the oven to 450 degrees F.
- Combine the pesto ingredients in a food processor until creamy.
- Trim the ends from the zucchini and slice in half the long way.
- Carefully score the flesh with short diagonal cuts.
- Heat a grill pan over medium-high heat.
- Brush a little olive oil on the flat side of each zucchini and place the flat side down on the hot pan.
- Cook until the flat side is browned and the zucchini is starting to soften, about 4 minutes.
- Transfer the zucchini to a baking pan.
- Spread a Tablespoon of pesto on each zucchini slice and sprinkle with the olives.
- Place in the preheated oven for 8-12 minutes, until tender.
Nutritional Analysis: One serving equals: 152 calories, 10g fat, 140mg sodium, 11g carbohydrate, 4g fiber, and 6g protein.
Check out more fabulous recipes on http://brienshamp.com/recipes
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