Zucchini Pesto With Crudites

• 1 1/2 pounds zucchini
• 8 teaspoons olive oil, divided
• 2 garlic cloves, chopped
• 2 tablespoons water
• 1 cup fresh flat-leaf parsley leaves
• 1/3 cup slivered almonds, toasted
• 1/4 cup fresh mint leaves
• 1/2 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 3/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/3 ounces Parmesan cheese, grated (about 1/3 cup)
• 2 cups green beans
• 2 cups grape tomatoes
• 2 yellow bell peppers, sliced

1. Shred zucchini using the wide holes of a box grater. Squeeze dry in a clean kitchen towel. Add zucchini, 2 tablespoons oil, and garlic to a large, deep skillet over medium-low heat; cook 15 minutes, stirring occasionally. Add 2 tablespoons water during last 2 minutes of cooking, scraping pan to loosen browned bits. Cool.
2. Combine parsley, almonds, and mint in a food processor; pulse until finely chopped. Add zucchini mixture, remaining 2 teaspoons oil, rind, juice, salt, and pepper; pulse until combined but not smooth. Stir in cheese.
3. Cook beans in boiling water 3 to 4 minutes; drain and rinse with cold water. Serve dip with green beans, tomatoes, and bell peppers.

zucchini, olive oil, garlic, water, parsley, slivered almonds, fresh mint, lemon rind, lemon juice, kosher salt, black pepper, parmesan cheese, green beans, grape tomatoes, yellow bell peppers

Taken from www.myrecipes.com/recipe/zucchini-pesto-crudites (may not work)