Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Pesto Zucchini Bell Peppers Recipe
    Lost? Site Map

    Lemon Pesto Zucchini Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    kalla's Note:

    This is so easy, and tastes so funky and bistro. You can make instant vegetarian meals in so many ways with a few baggies of this in your freezer. A must for working vegetarian moms!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Chop the veggies and garlic coarsely.
    2. 2
      Mix with oil and pesto- add more oil!
    3. 3
      Squeeze juice of 2 lemons over top, a little shredded zest if you like it.
    4. 4
      Roast at 350F on a cookie sheet till lightly golden (about 10 minutes in a preheated oven).
    5. 5
      Cool and freeze in one layer.
    6. 6
      Sort into containers for freezing.
    7. 7
      Lasts 6 weeks.
    8. 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.

    Ratings & Reviews:

    • on March 16, 2009


      Terrific flavourful but not overwhelming 'pesto' taste! Will definitely be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2007


      We really enjoyed this. I used Pesto to make the pesto, and then used organic peppers and zucchinis from the farmer's market. I used a tad more garlic and found that I needed to roast it for about 6 minutes longer than specified. This had a delightful lemony taste that we enjoyed as a side dish. I froze two bags to see how that works and I'll come update when I use them. A delightful choice for my first PAC 07 recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Pesto Zucchini Bell Peppers

    Serving Size: 1 (123 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 91.9
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 12.3 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 3.4 g
    Sugars 2.6 g
    Protein 2.0 g

    The following items or measurements are not included:

    pesto sauce

    Ideas from


    Over 475,000 Recipes Network of Sites