Summer Squash Chips are the perfect crispy accompaniment when you’re in a squash rut. Extremely versatile and always delicious!
Nothing more awesome than saying zoooooodles! Well, except maybe making them. Zoooooodles! Zoodle Shoestring Nests, Baked or Fried Serves/ Yield: 4-6 Prep Time: 5 minutes Cook/ Assembly Time: 20 minutes Total Time: 25 minutes Ingredients: 2 spiralized zucchini (zoodles) 1 egg, beaten 1/3 c. […]
Grilled Zucchini or Zucchini Pesto Roll Ups
Serves: 4 (makes about 12 rolls)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time: 30 minutes
- 2 zucchinis, ends removed, sliced ¼ inch thick lengthwise
- 4 Italian sausages
- ½ cup walnuts
- 1 cup fresh basil
- ⅓ cup + 3 Tbsp. olive oil, divided
- juice of 1 lemon
- 1 garlic clove
- Salt & Pepper, to taste
- ¼ tsp. garlic powder
Heat a grill or cast iron griddle to medium high.
Place sliced zucchini in a bowl with 3 tablespoons of olive oil, salt, pepper, and garlic powder. Mix until well coated.
Cook sausages and zucchini. Turning or flipping as needed. As a general rule, 4-5 minutes per side.
While the zucchini and sausages are cooking, make the pesto.
Put walnuts, garlic clove, and basil in a food processor. Mix and then drizzle in the olive oil, while the food processor is still running.
Add lemon juice, salt, and pepper, to taste.
Once your zucchini are cooked through and sausage are completely cooked through, set aside and cool.
When the zucchini are cool to the touch, spread pesto down the center of the zucchini strip. Cut sausage into one inch lengths, place the sausage on the zucchini and roll them up. Use a toothpick to secure.
Just eat it. You do not have to roll them up, but they are pretty that way; very happily serve this as sausage with grilled zucchini and use the pesto as a dip.
And, if you are just looking for a side skip everything not related to the zucchini.