Mediterranean Vegetable Roulade with Pesto Stuffed Zucchini Boats

Allergens

Dairy (mozzarella)

Ingredients

• 1. 4 large zucchinis 2. 8 oz fresh spinach 3. 1 cup cherry tomatoes, halved 4. 1 cup pesto (homemade or store
• bought) 5. 1 cup mozzarella cheese, shredded 6. 1/2 cup pine nuts, toasted 7. Salt and pepper, to taste 8. Olive oil, for drizzling 9. Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice zucchinis lengthwise into 1/4 inch thick pieces, creating "boats" with the seeds scooped out. Salt and pepper both sides of the zucchini boats, and drizzle with olive oil.
3. Arrange zucchini boats on a baking sheet lined with parchment paper. Bake for 10 12 minutes, or until tender but not soggy. Remove from oven and let cool slightly.
4. In a bowl, combine spinach and cherry tomatoes. Add in half of the pesto, mixing well to coat vegetables evenly. Season with salt and pepper to taste.
5. Spoon pesto mixture onto one end of each zucchini boat, then carefully roll up the roulade.
6. Arrange rolled roulades on a baking tray seam side down. Top with shredded mozzarella cheese and sprinkle pine nuts over the top.
7. Bake for 10 12 minutes, or until cheese is melted and bubbly. Remove from oven and let rest for 5 minutes before serving.
8. To serve, place a zucchini roulade on each plate, garnishing with fresh basil leaves.

Chef’s Insight

Choose zucchinis that are straight and have few bumps for easier carving.

Notes

For added flavor, consider using heirloom tomatoes or different types of fresh basil for garnishing.