Pesto Zucchini Rolls
Not only are these appetizers incredibly simple, they’re delicious and pretty. Make up a batch or two for your next party and let the compliments roll in. For a little extra color on the table, consider using some summer squash in place of some of the zucchini. For a stiffer pesto, start with part of the oil and drizzle in until you've reached the desired consistency.
Nutrition
Calories: 248.6 kcalCarbohydrates: 16.9 gProtein: 7.1 gFat: 19.2 gSaturated Fat: 2.9 gCholesterol: 2.2 mgSodium: 277.7 mgPotassium: 956.7 mgFiber: 6.56 gSugar: 6.1 gCalcium: 117.7 mgIron: 2.9 mg
Ingredients
- 2 lbs. zucchini thinly sliced lengthwise
- 9 oz. frozen artichoke hearts thawed and well-drained
- Zest of 1 lemon
- 1 T. fresh lemon juice
- 2 cloves garlic minced
- 1 c. parsley chopped
- 1/4 c. walnuts
- 1/4 t. salt
- 1/4 t. freshly ground black pepper
- 1/4 c. extra virgin olive oil
- 2 T. fresh Parmesan cheese grated
Instructions
- 1. Heat the grill to high and quickly sear the zucchini.
- 2. Combine remaining ingredients in a food processor and pulse, scraping down the sides of the bowl, until pesto reaches desired texture.
- 3. Spread a tablespoon or so of pesto onto each piece of zucchini. Roll and serve.