Zucchini Pesto Roll Ups

Zucchini Pesto Roll Ups could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe makes 2 servings with 1340 calories, 39g of protein, and 128g of fat each. For $4.32 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It is brought to you by Pale Omg. 4145 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 20 minutes. Plenty of people really liked this main course. Head to the store and pick up extra-virgin olive oil, olive oil, italian sausages, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. Try Raw Zucchini Roll Ups with Presto Pesto, Zucchini Pesto Roll-ups , and Turkey Pesto Tortilla Roll Ups for similar recipes.

Servings: 2

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat up your grill.Slice your zucchini with a knife or using a mandoline.Place your zucchini in a bowl with 3 tablespoons of olive oil, salt and pepper, and a pinch of garlic powder then use your hands to mix it and coat the zucchini.Place your italian sausages on the grill along with your zucchini.While the zucchini and sausages are cooking, make your pesto.Add your walnuts, garlic clove, and basil to the food processor and turn on. Then begin to add your olive oil while the food processor is still running.Then add your lemon juice and salt and pepper. Taste to see if you need more basil or lemon or salt and pepper. I think more lemon juice goes a long way.After your zucchini have cooked for about 4-5 minutes and have begun to show grill marks, flip them. Be sure to keep an eye on them because they will burn rather quickly.Once your zucchini are cooked through and sausage are completely cooked through, remove them to let cool.When your zucchini are cool to the touch, use a spoon to spread the pesto down the center of the zucchini strip and cut off an inch or so piece of sausage.Place the sausage in the middle of the zucchini so the cut sides are facing towards the outer ridges of the zucchini. You’ll figure it out.Wrap the zucchini around the sausage and use a toothpick to hold it in place.Serve to others or eat by yourself while watching the food network.

 

Step by step:

1. Heat up your grill.Slice your zucchini with a knife or using a mandoline.

2. Place your zucchini in a bowl with 3 tablespoons of olive oil, salt and pepper, and a pinch of garlic powder then use your hands to mix it and coat the zucchini.

3. Place your italian sausages on the grill along with your zucchini.While the zucchini and sausages are cooking, make your pesto.

4. Add your walnuts, garlic clove, and basil to the food processor and turn on. Then begin to add your olive oil while the food processor is still running.Then add your lemon juice and salt and pepper. Taste to see if you need more basil or lemon or salt and pepper. I think more lemon juice goes a long way.After your zucchini have cooked for about 4-5 minutes and have begun to show grill marks, flip them. Be sure to keep an eye on them because they will burn rather quickly.Once your zucchini are cooked through and sausage are completely cooked through, remove them to let cool.When your zucchini are cool to the touch, use a spoon to spread the pesto down the center of the zucchini strip and cut off an inch or so piece of sausage.

5. Place the sausage in the middle of the zucchini so the cut sides are facing towards the outer ridges of the zucchini. You’ll figure it out.Wrap the zucchini around the sausage and use a toothpick to hold it in place.

6. Serve to others or eat by yourself while watching the food network.

Nutrition Information:

covered percent of daily need