Stuffed Garden Zucchini with Spinach & Walnut Pesto Serves 2 Ingredients 2 large zucchini or 4 normal sized zucchini, cut in half lengthwise & seeds scooped out extra virgin olive oil kosher salt course ground pepper 2 slices of whole grain bread, cut into small cubes 1 t. extra virgin olive oil 1 t. garlic powder 1/2 small onion, diced 1 leek, dark green section removed, chopped into thin half moons & rinsed well 1 clove of garlic, minced 2 cups cherry tomatoes, halved or quartered 2 cups baby spinach Pesto 1/2 c. spinach 1 T. walnuts 1 clove of garlic 1 t. extra virgin olive oil 3-4 t. water 1/2 t. salt 1/2 t. pepper Directions Preheat oven to 375. Place zucchini cut side up in a baking dish, drizzle with a little olive oil and sprinkle with kosher salt and course ground black pepper. Bake until fork tender. 20-35 minutes depending on the size of the zucchini. Toss bread cubes with olive oil and garlic powder. Pour onto a baking sheet and bake in the same oven as zucchini until crispy, about 10 minutes. In a skillet, heat a little olive oil on medium heat. Add onion and leeks and saute until translucent, add garlic and tomatoes, continue sauteing for about five more minutes. Remove from heat and stir in spinach. When the zucchini are fork tender, remove from the oven, stuff generously with the filling and put back in the oven for 15 more minutes. Blend all of the pesto ingredients together, starting with 3 t. of water and adding more until the pesto is thin enough to drizzle easily. Serve the stuffed squash on a big family platter, drizzled with pesto on top. Can be served as a main meatless dish or as a side.
Posted on: Wed, 12 Nov 2014 03:30:00 +0000
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