Recipe
EN

Zucchini Boats with Walnut Pesto

Lightly blanched zucchini filled with a vibrant walnut-basil pesto and crumbled goat cheese.

Total
15 min
Servings
4
Difficulty
Easy
Open in lopu

Nutrition

per serving
kcal
245
Protein
9 g
Fat
21 g
Carbs
6 g

Ingredients

for 4 servings
  • Zucchini4 pcs
  • basil60 g
  • walnuts50 g
  • parmesan30 g
  • olive oil40 ml
  • goat cheese100 g

Method

4 steps

  1. Halve the zucchini lengthwise and steam for 3 minutes until tender-crisp.

  2. In a blender, combine basil, walnuts, parmesan, and olive oil until a coarse pesto forms.

  3. Fill the hollowed zucchini halves with the walnut pesto.

  4. Top each zucchini boat with crumbled goat cheese and serve immediately.