Zucchini Wheels With Sesame-Mint Pesto

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   Basic Recipe:.

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   Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped.

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   Add oil and sesame seeds, and pulse several times to make chunky pesto.

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   Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through.

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   Gently pry each wheel open, and stuff with 1 heaping teaspoons pesto.

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   Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan.

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   Add 1 cup water, cover pan, and bring to simmer over medium heat.

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   Cook 20 minutes, or until zucchini are tender.

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   Serve hot, with cooking liquid drizzled over top.

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    My changes:.

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    I used lime juice and lime zest because I did not have lemons, and the result was tasty, too!

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    I added a generous amount of freshly grated Parmesan cheese and salt and pepper to the filling.

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    I scooped out some of the zucchini with a spoon, instead of cutting them as described above.

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    I also braised them, unfilled, for 5 minutes until they were slightly tender.

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    Then I filled the zucchini and baked them in a 350AF oven for 10-15 minutes until they were heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.