Pesto Stuffed Zucchini roll ups with Red Pepper Bruchetta

Pesto Stuffed Zucchini roll ups with Red Pepper Bruschetta

Ingredients:

1 large zucchini

For Pesto:

1/2 cup fresh basil
1/2 cup fresh flat leaf parsley
1/4 cup pine nuts
1 large or 2 small garlic cloves

1/4 cup extra virgin olive oil
pinch of salt & pepper

For Red Pepper Bruschetta:

1/2 red pepper
1 T onion, chopped
1/2 tablespoon apple cider vinegar
1 garlic clove
pinch of salt & pepper

To Assemble:

One) Pulse Ingredients for pesto in food processor until a creamy consistency is reached. Place pesto in a bowl and set aside. Rinse food processor.

Two) Use a carrot peeler to create thin slices of Zucchini, lay flat and spread an even coating of pesto on zucchini slice. Roll up, and place one rolled side up on a plate.

Three) Pulse Ingredients for Red Pepper Bruschetta in Food processor, consistency should be chunky. Pour over Zucchini rolls.

Enjoy!

(recipe adapted from raw epicurean)