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Lemon Pesto Zucchini Bell Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.5397
Energy (kCal)433.3467
Carbohydrates (g)3.4388
Total fats (g)46.5805
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the veggies and garlic coarsely. | 2. Mix with oil and pesto- add more oil! | 3. Squeeze juice of 2 lemons over top, a little shredded zest if you like it. | 4. Roast at 350F on a cookie sheet till lightly golden (about 10 minutes in a preheated oven). | 5. Cool and freeze in one layer. | 6. Sort into containers for freezing. | 7. Lasts 6 weeks. | 8. Just take out of the freezer and panfry the frozen veggies lightly and throw into pastas, stirfry, risotta, pitas, on pizza, or as a side dish on its own. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pesto sauce 1 tablespoon 65.835 1.5892 1.5482 5.922000000000001
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    bell pepper 2 red - - - -
    zucchini 3 6.93 1.0263 0.8943 0.132
    garlic clove 2 - - - -
    lemon 2 2.5617 0.8233 0.0972 0.0265

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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