Zucchini and Kale Bites
Ingredients
- 2 cups roughly chopped kale
- ½ cup toasted chopped walnuts
- 2 medium zucchinis tops removed and cut in half lengthwise
- 4 tablespoons mayonnaise
- 1 cup Parmesan or Manchego cheese
- 2 tablespoons minced fresh parsley
- Extra virgin olive oil for drizzling
Instructions
- Preheat the oven to 400 degrees.
- Combine the kale and walnuts in a food processor and process until smooth.
- In a large saucepan, steam the zucchini for 8 to 10 minutes, until it begins to soften but is still firm to the touch.
- Remove and place the zucchini cut side up on a cookie sheet lined with parchment paper or aluminum foil.
- In a medium bowl, mix the mayonnaise, half of the kale mixture, half of the cheese, and 1 tablespoon of the parsley.
- Cover each half of zucchini with a thin layer of the mixture and top with the remaining cheese.
- Drizzle lightly with olive oil and bake for 20 to 25 minutes, until the cheese bubbles and starts to brown.
- Allow the zucchini boats to cool for a few minutes, then slice into 2-inch chunks and sprinkle with remaining kale mixture and parsley.
- Serve warm or at room temperature.