Baked Zucchini with Cilantro Pesto
Megan
ingredients
- 6 small zucchini
- 1/2 cup shopped cilantro
- 1/2 cup chopped parsley
- 1 tbsp. pine nuts
- 1 garlic clove
- 1/4 tsp. salt
- Freshly ground black pepper
- 1 tbsp. olive oil
- 1/4 cup freshly grated Parmesan cheese
directions
- 1
Preheat the oven to 325°.
- 2
To make the pesto, combine the cilantro, parsley, pine nuts, garlic, salt and pepper in a food processor or blender. Puree until smooth, about thee minutes. Add the oil and blend for one minute. Add the Parmesan and blend two minutes more.
- 3
Trim the zucchini and cut them in half lengthwise. Spread the pesto on the exposed flesh of one half of each zucchini, and cover with the other half. Wrap the zucchini individually in aluminum foil. Bake until just tender, 20-25 minutes.
Source: Elegant Everyday Cooking
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