Directions:
- Combine basil leaves, garlic, and pine nuts in a food processor; pulse until well-blended. Gradually pour in 1/2 cup olive oil and Parmesan cheese; pulse again. The pesto should be very thick. Adjust seasoning with salt and black pepper, as desired. Thinly slice zucchini lengthwise; brush lightly with olive oil, and sprinkle lightly with salt and black pepper. Grill until marked on both sides and tender (about 1 minute per side); remove and cool. Spread about 1 teaspoon of pesto on 1 side of each grilled zucchini slice; roll up and secure with a toothpick.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1563.48 Kcal (6546 kJ) | ||
| Calories from fat | 1411.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 156.88g | 241% | |
|---|---|---|---|
| Cholesterol | 66mg | 22% | |
| Sodium | 1150.88mg | 48% | |
| Potassium | 681.01mg | 14% | |
| Total Carbs | 11.08g | 4% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 36.11g | 72% | |
| Vitamin C | 28mg | 47% | |
| Iron | 4.2mg | 23% | |
| Calcium | 898.9mg | 90% | |
| Amount Per 100 g | |||
| Calories | 498.47 Kcal (2087 kJ) | ||
| Calories from fat | 450.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.02g | 241% | |
|---|---|---|---|
| Cholesterol | 21.04mg | 22% | |
| Sodium | 366.92mg | 48% | |
| Potassium | 217.12mg | 14% | |
| Total Carbs | 3.53g | 4% | |
| Sugars | 0.68g | 9% | |
| Dietary Fiber | 0.81g | 10% | |
| Protein | 11.51g | 72% | |
| Vitamin C | 8.9mg | 47% | |
| Iron | 1.3mg | 23% | |
| Calcium | 286.6mg | 90% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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