Grilled Zucchini with Parmesan Pesto
- 1 cup basil leaves
- 1 small garlic clove
- 1/4 cup toasted pine nuts
- 1/2 cup olive oil
- 3/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 6 zucchini
- Olive oil
Combine basil leaves, garlic, and pine nuts in a food processor; pulse until well-blended. Gradually pour in 1/2 cup olive oil and Parmesan cheese; pulse again. The pesto should be very thick. Adjust seasoning with salt and black pepper, as desired. Thinly slice zucchini lengthwise; brush lightly with olive oil, and sprinkle lightly with salt and black pepper. Grill until marked on both sides and tender (about 1 minute per side); remove and cool. Spread about 1 teaspoon of pesto on 1 side of each grilled zucchini slice; roll up and secure with a toothpick.
- Yield: (serving size: 2 rolls)
|Calories per serving:||75|
|Fat per serving:||7g|
Good to Know
Pine nuts pack heart-healthy fatty acids that quell hunger hormones and burn belly fat.