Zucchini Wheels With Sesame-Mint Pesto

• 13 cup breadcrumbs
• 13 cup whole almond
• 2 garlic cloves, peeled
• 2 tablespoons fresh mint leaves
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon zest
• 1 12 tablespoons olive oil
• 1 tablespoon sesame seeds
• 4 medium zucchini, cut into 5 wheels each (2 lb.)

1. Basic Recipe:.
2. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped.
3. Add oil and sesame seeds, and pulse several times to make chunky pesto.
4. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through.
5. Gently pry each wheel open, and stuff with 1 heaping teaspoons pesto.
6. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan.
7. Add 1 cup water, cover pan, and bring to simmer over medium heat.
8. Cook 20 minutes, or until zucchini are tender.
9. Serve hot, with cooking liquid drizzled over top.
10. My changes:.
11. I used lime juice and lime zest because I did not have lemons, and the result was tasty, too!
12. I added a generous amount of freshly grated Parmesan cheese and salt and pepper to the filling.
13. I scooped out some of the zucchini with a spoon, instead of cutting them as described above.
14. I also braised them, unfilled, for 5 minutes until they were slightly tender.
15. Then I filled the zucchini and baked them in a 350AF oven for 10-15 minutes until they were heated through.

breadcrumbs, whole almond, garlic, mint leaves, lemon juice, lemon zest, olive oil, sesame seeds, zucchini

Taken from www.food.com/recipe/zucchini-wheels-with-sesame-mint-pesto-433015 (may not work)