Grilled Artichoke Pesto Zucchini Bites

I found this recipe on Pinterest a couple months ago and have been dying to try it for the sole reason that I thought they looked cute. Turns out, they taste great too! They make a great side dish or appetizer, or you could even use the filling for spreading on a sandwich! A couple of things that I've noted for the next time I make them are to not overdo the garlic, a little goes a long way! And also be sure to use both parsley and basil so the filling is a brighter, prettier green color. I didn't have parsley this time so the filling looks a bit dull. 

Grilled Artichoke Pesto Zucchini Bites

Ingredients

2-3 large zucchini

1 can artichoke hearts, squeezed of excess water

Zest of 1 lemon

1 tablespoon lemon juice

2 cloves garlic

1 cup fresh parsley leaves

1/4 cup fresh basil leaves

1/4 cup walnuts

Pinch of salt and pepper

1/4 cup extra virgin olive oil

1/2 cup parmigiano reggiano

Directions

Cut the ends off the zucchinis, then use a mandolin, cheese slicer, or another tool to slice them into long thin ribbons. They should be about 1/8 inch think, so they will be easy to roll and stand up on their own. Sprinkle each side with salt and pepper.

Heat the grill to high, and quickly sear the zucchini. They should only take about 30 seconds on each side, just enough to take the raw edge off and give them some pretty grill marks. Remove the grilled zucchini ribbons to a plate.

In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, basil, walnuts, and pinch of salt and pepper, and parmesan. Process for about 20 seconds, until everything is finely chopped. With the food processor running, stream in the olive oil. 

Place a spoonful of pesto into each zucchini ribbon, spread it out, and roll it up. The pesto is sticky and will hold it together well. 

Recipe adapted from Fifteen Spatulas: http://www.fifteenspatulas.com/grilled-artichoke-pesto-zucchini-bites-and-a-50-oxo-goodie-bag-giveaway/