2 medium zucchini, halved lengthwise
1 handful cilantro, coarsely chopped
1 jalapeno, coarsely chopped
2 cloves garlic
¼ cup pepitas, toasted
Olive oil cooking spray
½ lime, juice
Sea salt and pepper to taste
Spray the zucchini with oil, place it on a baking sheet with the cut side up and roast on
the top shelf in a preheated 450 degree oven until tender, about 45 minutes.
Puree everything in a food processor. This would be great with cucumber slices used as
“chips” for dipping or on grilled chicken.
Carb Count: 5 grams/serving