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Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- 13 cup breadcrumbs
- 13 cup whole almond
- 2 garlic cloves, peeled
- 2 tablespoons fresh mint leaves
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 1 12 tablespoons olive oil
- 1 tablespoon sesame seeds
- 4 medium zucchini, cut into 5 wheels each (2 lb.)
Method
- Basic Recipe:.
- Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped.
- Add oil and sesame seeds, and pulse several times to make chunky pesto.
- Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through.
- Gently pry each wheel open, and stuff with 1 heaping teaspoons pesto.
- Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan.
- Add 1 cup water, cover pan, and bring to simmer over medium heat.
- Cook 20 minutes, or until zucchini are tender.
- Serve hot, with cooking liquid drizzled over top.
- My changes:.
- I used lime juice and lime zest because I did not have lemons, and the result was tasty, too!
- I added a generous amount of freshly grated Parmesan cheese and salt and pepper to the filling.
- I scooped out some of the zucchini with a spoon, instead of cutting them as described above.
- I also braised them, unfilled, for 5 minutes until they were slightly tender.
- Then I filled the zucchini and baked them in a 350AF oven for 10-15 minutes until they were heated through.
