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Zucchini Rice With Red Pepper Pesto

Zucchini Rice With Roasted Red Pepper Pesto

Delicious zucchini rice with red pepper pesto! Vegan, gluten free and dairy free.
Course Main Course
Cuisine American
Keyword rice, zucchini
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 servings (baked in 9x13 pan)
Calories 321kcal
Author Alkaline Recipes


Zucchini Rice

  • 4 cups of sliced zucchini squeeze excess water from zucchini after slicing
  • 2 cups of cooked brown rice-I used Seeds of Change Rice and Kale
  • ½ cup of sun dried tomatoes
  • ½ cup of green onions sliced
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoon red pepper flakes
  • ½ cup of finely chopped pistachios

Roasted Red Peppers

  • 2 red peppers sliced
  • cup olive oil
  • 1 teaspoon granulated garlic
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Roasted Red Pepper Pesto

  • 2 cups of roasted red peppers
  • ½ cup of olive oil
  • 1 tablespoon lemon juice
  • ¼ cup of fresh basil


  • Start your recipe by preparing the roasted red peppers needed for your roasted red pepper pesto.

Roasted Red Peppers

  • Add red peppers to baking pan with parchment paper
  • Drizzle olive oil on red peppers in baking pan
  • Sprinkle with salt, pepper and granulated garlic
  • Bake 30 minutes at 375 degrees
  • After peppers are baked and cooled, make your pesto

Roasted Red Pepper Pesto

  • Blend cooled roasted red peppers, salt, lemon juice and olive oil in blender until smooth
  • Add basil and pulse. Set aside

Zucchini Rice

  • Add zucchini, rice, onions, sun dried tomatoes, salt and red pepper flakes to bowl.
  • Add red pepper pesto to zucchini rice and mix.
  • Pour into 9x13 pan that has been greased with olive oil
  • Sprinkle pistachios on top
  • Bake Zucchini Rice for 30 minutes at 350. When cooked, cut into 9 squares


Serving: 1g | Calories: 321kcal