Roast Zucchini w/Nasturtium Leaf Pesto
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course appetiser, entree, lunch, Side Dish, Snack
Cuisine Australian
Servings 2
Calories 861 kcal
1 food processor
1 baking tray
baking paper
1 mixing bowl
1 small saucepan
- 3 large zucchini choose straight fruit
- 2 cups nasturtium leaves
- 1/3 cup oil
- 1/4 cup parmesan cheese
- 2 cloves garlic, peeled
- 1/2 cup cous cous
- 1/2 cup pine nuts
- nasturtium flowers, for garnish optional
- spray oil
- dried chilli to taste, optional
- salt & pepper to taste, optional
Preheat the oven to 180C (350F). Halve and chop the ends off the zucchini. Scoop the flesh out.
Line a baking tray with baking paper and spray lightly with spray oil.
Place the zucchini on the baking tray, spray lightly with oil and bake for around 45 minutes or until softened (about half-cooked).
Meanwhile, make the pesto by adding the garlic, cheese, oil and nasturtium leaves into a food processor and blending until smooth. Taste, then season if desired.
Cook the cous cous according to instructions on the packaging. Strain then cool a little.
Mix the pesto into the cous cous then fill the zucchini with the mixture.
Sprinkle generously with pine nuts then bake for half an hour or until the pine nuts are nicely roasted.
Serve with nasturtium flowers as garnish. Season to taste.
Calories: 861kcalCarbohydrates: 55gProtein: 21gFat: 66gSaturated Fat: 7gPolyunsaturated Fat: 23gMonounsaturated Fat: 31gTrans Fat: 0.1gCholesterol: 9mgSodium: 245mgPotassium: 1632mgFiber: 9gSugar: 14gVitamin A: 2343IUVitamin C: 92mgCalcium: 289mgIron: 5mg
Keyword pesto, Vegetarian, zucchini