Zucchini Rice With Roasted Red Pepper Pesto
Delicious zucchini rice with red pepper pesto! Vegan, gluten free and dairy free.
Servings 9 servings (baked in 9x13 pan)
Calories 321kcal
Ingredients
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 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
- ⅛ 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
Instructions
- 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
