| 5 | 15 | 303 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 4 |
| 198 gm | Yellow bell pepper (1 H‑E‑B Diced 3 Color Bell Peppers) |
| 117 gm | Basil pesto (1 H‑E‑B Specialty Series Basil Pesto) |
| 596 gm | Zucchini (H‑E‑B Zucchini Spirals or switch to Banza Shells for added protein) |
| 171 gm | H-E-B Six Cheese Italian Style Blend Shredded Cheese (H‑E‑B Italian Style Shredded Parmesan Cheese) |
| 4 tsp | Crushed red pepper |
1. Place a large non-stick sauté pan on medium-high to high heat.
2. Add bell peppers to hot pan and cook 1 minute. Reduce heat to medium-high, stir in pesto and cook until steam rises.
3. Add zucchini spirals, stir for about two minutes then add cheese and red pepper flakes.
4. Remove from heat, let rest for a few minutes then serve.
| Vegetables | 2.9 |
