Spicey Pesto Vegetarian Zucchini Boats

• Pesto Sauce:
• 1/4 cup pine nuts
• 2 gloves garlic
• 1/2 cup fresh spinach
• 1/2 cup fresh basil
• 1 tbsp green onion diced
• 1/4 tsp crushed red peppers
• 1/4 tsp kosher salt
• 1/3 cup olive oil
• 3/4 cup fresh grated Italian cheeses (about 1/2 each Romano & Parmesan)
• Zucchini Boats:
• 4 large zucchini
• 1/3 cup celery diced
• 1/4 cup white onion diced
• 1 stalk green onion diced
• 1/4 cup red pepper diced
• 2 tbsp pesto sauce
• 2 tsp sriracha sauce
• 2 eggs slightly beaten
• 1 1/2 cups dried bread crumbs
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp dried parsley
• 1/4 cup parmesan cheese fresh grated
• 1/8 cup mozzarella grated
• 1/8 cup sharp cheddar grated
• 3 tbsp butter melted
• 1/4 cup parmesan cheese fresh grated

1. To make pesto puree; toast your pine nuts. Put the skillet over medium heat, then add the pine nuts. Make sure they are in a single layer on the skillet. Let them toast for a 1-2 minutes, toss them around with a wooden spatula. place nuts and garlic in the bowl of a food processor. Process for 15 seconds. Add the spinach and basil leaves, green onion, crushed red pepper and salt. With the processor running, slowly pour the olive oil into the bowl. Add the Italian cheeses and puree for a minute. You may add a 1-2 tbsp more oil to thin if necessary.
2. To Make Zucchini: Pre-Heat oven to 350 degrees.
3. Fill large pot with 4 quarts of water and 2 tsp salt and bring to boil. Cut zucchini in half lengthwise place in boiling water for about 12 minutes until par boiled. Remove from water and let cool enough to handle.
4. While zucchini is cooling saute celery, white onion, green onion, and red pepper in 1 tbsp butter over medium heat 5-7 minutes until onions are translucent.
5. Scrape out seeds and discard. Next remove flesh carefully with a metal spoon, leaving nice "boats" of zucchini strips. Then place flesh into a large mixing bowl. Add saute mixture, along with the pesto sauce, sriracha, eggs, bread crumbs, salt, pepper, dried parsley, parmesan cheese, mozzarella, and sharp cheddar. Mix until evenly distributed. Scoop this mixture back into zucchini boats and lay in cookie sheets covered with parchment paper. Drizzle remaining 2 tbsp of butter evenly over "filled boats" sprinkle with remaining parmesan cheese.
6. Bake in oven for 20 minutes until lightly browned and bubbly.

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Taken from www.epicurious.com/recipes/member/views/spicey-pesto-vegetarian-zucchini-boats-50106786 (may not work)