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Pesto Zucchini Rolls
Guiding Stars
Servings:
4 (335 g) as an appetizerPrep Time:
15 minutesCook Time:
15 minutes
Ingredients
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.
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
Directions
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.
Nutrition
| Nutritional Facts | |
| Servings | 4 (335 g) |
| Base Nutrients | |
| Calories | 249 kcal (12%) |
| Calories from Fat | 173 kcal (0%) |
| Total Fat | 19 g (30%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 2 mg (1%) |
| Sodium | 278 mg (12%) |
| Total Carbohydrates | 17 g (6%) |
| Dietary Fiber | 7 g (26%) |
| Protein | 7 g (12%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 71 mg (79%) |
| Minerals | |
| Calcium | 118 mg (9%) |
| Iron | 3 mg (16%) |
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