Zucchini Wheels With Sesame-Mint Pesto

1. 1

   Basic Recipe:.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Cook 20 minutes, or until zucchini are tender.

9. 9

   Serve hot, with cooking liquid drizzled over top.

10. 10

    My changes:.

11. 11

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

12. 12

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

13. 13

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

14. 14

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

15. 15

    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.