Mediterranean Stuffed Zucchini Boats with Almond-Pesto Sauce
A flavorful american dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 medium zucchinis 1 cup almond flour 1/2 cup fresh basil leaves 1/4 cup olive oil 2 tablespoons lemon juice 1/4 teaspoon sea salt 1/4 teaspoon black pepper 1/3 cup slivered almonds, toasted
Instructions
- Preheat oven to 350°F (180°C). Slice zucchinis in half lengthwise and use a spoon to scoop out the insides, leaving a 1/4 inch shell. In a food processor, combine almond flour, basil leaves, olive oil, lemon juice, salt, and pepper. Process until smooth, then stir in toasted slivered almonds. Spoon the mixture into the zucchini boats, filling them evenly. Place stuffed zucchinis on a baking sheet lined with parchment paper, and bake for 25 30 minutes or until tender. Allow to cool slightly before serving.
Chef’s Insight
The use of almond flour and almonds in this recipe not only adds a rich texture but also offers a nutritional boost, making it a satisfying dessert option.
Notes
This recipe can be easily doubled or tripled to accommodate larger gatherings.